Sunshine Carrots

This recipe came from my mom. We love these carrots. I often make them for Easter dinner. There was a period of time when these were one of the 4 things Zack would eat, along with saltines, canned peaches and milk.

Cut up and cook 5 carrots.

Combine: 1 Tbsp sugar, 1 tsp cornstarch, less than 1/4 tsp salt, 1/4 tsp ground ginger. Add 1/4 cup orange juice. Stir constantly over medium heat until thick and bubbly. Boil for 1 minute. Remove from heat. Stir in 2 Tbsp butter. Pour over carrots.