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

Cut carrots crosswise on the bias in 1" pieces. Cook covered in boiling water until just tender, about 20 minutes. Drain.

Meanwhile, combine next 4 ingredients in small saucepan. Add orange juice; cook, stirring constantly until mixture thickens and bubbles. Boil 1 minute.

Stir in butter, pour over hot carrots. Toss to coat evenly. 4 servings.