Sunshine Carrots - cooking recipe

Ingredients

7 to 8 medium carrots (canned or frozen may be used)
1 Tbsp. sugar
1 tsp. cornstarch
1 tsp. salt
1/4 tsp. ground ginger
1/4 c. orange juice
2 Tbsp. butter

Preparation

Cut carrots on bias, 1/2-inch thick.
Cook until tender and drain.
Combine sugar, salt, ginger and orange juice in small saucepan.
Cook, stirring constantly until mixture thickens and bubbles.
Stir in butter.
Pour over hot carrots and coat evenly. Garnish with parsley.
Serves 6.