From "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 4 cups water
  • 10 medium carrots, peeled and sliced diagonally
  • 2 tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 cup orange juice
  • 4 tablespoons butter (1/2 cube)

In a saucepan, bring water to a boil.  Add carrots and cook until just tender.  Drain, set aside and cover to keep warm.

In a small saucepan over medium heat, combine sugar, cornstarch, salt, ginger and orange juice.  Stir constantly until mixture thickens.  Raise heat and boil 1 minute longer.  Stir in butter, pour over hot carrots, toss thoroughly and serve.


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