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

Cut carrots on the bias in 1 inch chunks. Cook, covered in boiling salted water, until just tender. Meanwhile combine next 4 ingredients 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. Serves 4.