1 1/2 c. orange juice
1/2 c. light brown sugar
1/2 tsp. salt
1/8 tsp. ginger
2 tbsp. quick-cooking tapioca
1 tbsp. butter
8 to 10 fresh carrots

Combine orange juice, sugar, salt, ginger, butter and tapioca in a small bowl. Place carrots in electric slow-cooker. Add orange juice mixture and stir well. Cover and cook at low for 8 to 10 hours or at high 4 to 5 hours. Stir well before serving.

Reheat leftovers in saucepan on very low heat so sauce remains thick. Additional tapioca or a more concentrated orange juice mixture can be used to make a thicker sauce. Great with ham. Serves 6 to 8.