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.
Copyright 1996 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks) to purchase copies of Stop and Smell the Rosemary, Recipes and Traditions to Remember and other fine cookbooks, or call (713) 627-COOK.