Slice carrots crosswise, about 1 inch thick. Cook, covered in boiling, salted water until just tender, about 20 minutes; drain. Meanwhile, combine sugar, cornstarch, salt and ginger in small saucepan. Add orange juice; cook, stirring constantly until mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots, tossing to coat evenly.
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