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

Cook carrots in covered, boiling, salted water until just tender, about 20 minutes, drain. Meanwhile, combine sugar, cornstarch, salt and ginger in small pan. Add orange juice, cook, stirring constantly until mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over carrots, tossing to coat evenly.