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 water until tender, about 20 minutes. Drain. Meanwhile, combine sugar, salt, cornstarch and ginger in 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. Serves 4.