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.