Carrots Glazed with Orange and Ginger Ale

• 1 Tbsp. margarine
• 3/4 cup orange juice
• 1 1/2 tsp. minced fresh ginger or 1 tsp. ground ginger
• 3 strips orange peel (each about 2 inches long and 1/2 inch wide)
• 8 med. carrots (about 1 lb.; peeled and sliced 1/4 inch thick)

Directions

Melt margarine in medium size heavy saucepan. Add the orange juice, ginger and orange peel. Bring to a boil. Add carrots. Simmer, uncovered, until all the liquid has evaporated and the carrots are tender and glazed, 10 to 15 minutes. Serves 4.

By Robin