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

Slice carrots on bias about 1 inch thick. Cook, covered, in boiling, salted water until just tender, about 20 minutes. Drain. While carrots cook, combine sugar, cornstarch, salt, and ginger in small saucepan. Add orange juice and cook, stirring, until mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots in serving dish.