Orange-Ginger Carrots

5 medium carrots
1 teaspoon cornstarch
1/4 teaspoon ginger
2 tablespoons butter or margarine
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup orange juice

Slice carrots about 1 inch thick. Cook, covered, in boiling salted water until barely tender, about 20 minutes. Drain.

Combine sugar, cornstarch, salt and ginger in small saucepan. Add orange juice, stirring constantly over medium heat until mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots.

Toss to coat evenly.