- 10 medium carrots, cut in 1 inch diagonal slices
- 2 Tbsp. dark brown sugar
- 1 Tbsp. cornstarch
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 1 cup orange juice
- 1/4 cup butter or margarine
Cook carrots in boiling salted water in saucepan until tender-crisp; drain. Combine brown sugar, cornstarch, ginger and salt in small saucepan. Add orange juice. Bring to a boil. Cook, stirring constantly, for 1 minute or until thickened. Stir in butter. Remove from heat. Pour over hot carrots, tossing gently to coat.
By Robin from Washington, IA
May 18, 20100 found this helpful
I do this but I omit the ginger and use cinnamon instead
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