Sunshine Carrots

Easter is this coming weekend, and when I was growing up this side dish was a staple in our Easter feast.  So, I will be making it this weekend for my family.  Because we loved it so much, my mom would always have to double the recipe.  It's a nice combination of different levels of sweetness between the carrots (small) and orange juice (large).

Sunshine Carrots

Ingredients:
5 carrots
1 Tbs. sugar
1 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 cup orange juice
2 Tbs. butter

Directions:
1. Slice carrots 1 inch thick.  Place in a large saucepan and add enough water to cover.  Bring to a boil and cook carrots until tender.  Drain.
2. In a small saucepan mix sugar, cornstarch, salt, and ginger.  Add cold orange juice, stirring frequently.  Cook over medium heat until sauce thickens.  Remove from heat and add butter, stirring until melted.
3. Pour sauce over hot carrots.