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- 2 lbs mini or sliced [chips] carrots
- 1/4 cup sugar
- 4 teaspoons cornstarch (1 Tablespoon + 1 teaspoon)
- 1 teaspoon salt
- 1 teaspoon ginger
- 1 cup orange juice
- 1 cube (8 Tablespoons butter)
- Cook carrots covered in boiling, salted water until just tender, about 20 minutes, drain.
- Combine sugar, cornstarch, salt, and ginger in small saucepan.
- Add orange juice, cook stirring constantly, till mixture thickens and bubbles.
- Boil 1 minute.
- Stir in butter.
- Pour over hot carrots, stirring to coat evenly.
- Makes 12 servings. (8 + 4 for Eliott)