Double Orange Carrots

 

4
cups water
10
medium carrots, peeled and sliced diagonally
2
tablespoons granulated sugar
2
teaspoons cornstarch
1/2
teaspoon slat
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 just until 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. 

 

Serves 4.