12 oz. carrots, peeled and cut into 1/4 inch rounds (about 2 1/4 c.)
3/4 c. water
1 tbsp. butter
1 1/2 tbsp. sugar
1 tsp. grated orange rind
1/4 tsp. ground ginger
1/4 tsp. salt

Combine carrots, water, butter, sugar, orange rind, ginger and salt in medium - size sauce pan. Bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Uncover. Increase heat to medium; cook 7 to 10 minutes longer or until carrots are crisp - tender and liquid has reduced to glaze.