5 med. carrots
1 tbsp. sugar
1 tsp. cornstarch
1/4 tsp. salt
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, about 20 minutes; drain. Meanwhile, combine sugar, cornstarch, salt, and ginger in small saucepan. Add orange juice; cook, stirring constantly until mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots, tossing to coat evenly. Makes 4 servings.