10 med. carrots, scraped & sliced
2 tbsp. sugar
2 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 c. orange juice
1/4 c. butter

Slice carrots crosswise on the bias about 1/2" thick. Cook, covered in boiling salted water until just tender, about 20 minutes; drain. In a small saucepan combine the sugar, cornstarch, salt and ginger. Stir in the orange juice and cook, stirring constantly, until the mixture thickens and starts to boil, boil 1 minute. Stir in the butter and pour over the hot carrots, tossing to coat with the orange sauce.