3 medium carrots
1 ½ tsp. sugar
½ tsp. cornstarch
dash of ground ginger
dash of salt
2 TBS. orange juice
1 TBS. butter

Peel carrots and cut on the crosswise or however you like them. In a saucepan, put water and carrots and salt and cook until tender. Drain. In a saucepan, add sugar, cornstarch, ginger, salt, orange juice. Bring to a boil and boil for 1 minute. Stir in the butter. Pour this sauce over the hot carrots tossing to coat them evenly.