5 med. carrots
1 tbsp. sugar
1/4 tsp. salt
1 tsp. cornstarch
1/4 tsp. ginger
1/4 c. orange juice
2 tbsp. butter

Slice carrots crosswise on the bias about 1 inch thick. Cook, covered in boiling salted water until just tender (20 minutes). Drain. Meanwhile, combine sugar, cornstarch, salt and vinegar in small saucepan. Add orange juice, cook, stirring constantly until mixture thickens and bubbles. Stir in butter. Pour over hot carrots, tossing to coat evenly. Sometimes you might enjoy adding crushed pineapple to the sauce. Serves four.