Copper Carrots - cooking recipe

Ingredients

6 med. carrots
4 tsp. sugar
1 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. ground ginger
4 TBSP. orange juice
2 TBSP. butter or margarine
fresh parsley, chopped, opt.

Preparation

Slice carrots and cook in water until tender, drain.
Remove carrots, set aside and keep warm.
In the same saucepan;
combine sugar, cornstarch, salt and ginger.
Gradually stir in orange juice;
bring to a boil.
Cook and stir 2 minutes, add butter, return carrots to pan;
heat through.
Sprinkle with parsley, if desired.