1 sm. bag carrots (7 or 8 carrots)
1 tbsp. sugar or brown sugar
1 tsp. cornstarch
1/4 tsp. ground ginger
1/4 c. orange juice
2 tbsp. butter
1/4 tsp. salt

Peel, chop and cook carrots. Meanwhile, combine sugar, cornstarch, ginger and 1/4 teaspoon salt. Add orange juice, cook stirring constantly, until thickened and bubbly. Boil 1 minute; remove from heat. Stir in butter. Pour over hot carrots.