Carrots a la Orange
This delicious side dish covers tender carrots with a delicious butter, orange, and ginger sauce.
Carrots should be cooked for about 15 minutes in boiling, lightly salted water, or until they are just tender.
Drain.
Carrots should be moved to a serving dish and kept warm.
In a saucepan, stir together sugar, cornstarch, salt, and ginger.
Increase heat to medium and whisk in orange juice.
Stirring continuously, bring to a simmer, and cook for 3 minutes or until the sauce is smooth and thick.
Then, add the butter.
After coating the carrots with the sauce, serve.