Submitted by: Lillian, FL
(Via our Quick Topic Discussion Forum)
Source: Her sister

1 lb carrots, pared
1 Tbsp sugar
1 tsp cornstarch
1/4 tsp salt
1/4 tsp ground ginger
1/4 cup orange juice
2 Tbsp butter or margarine
Snipped parsley

Slice carrots crosswise on the bias, about 1 inch thick. Cook, covered in boiling water until just tender, about 15 minutes. Drain. Meanwhile, in small saucepan, combine sugar, cornstarch, salt and ginger. Add orange juice. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in butter until melted. Pour over carrots, tossing to coat evenly. Turn into serving dish. Sprinkle with snipped parsley. Makes 4 servings.