Orange Ginger Carrots


From Pat Barger at Queen Anne CK, adapted from Reader’s Digest Quick Thrifty Cooking

Peel 3 lb carrots. Slice on the diagonal into 1” thick pieces.

Boil lightly salted water in a pan. Add carrots, cook covered 10-15 minutes, tender crisp. Drain.

Combine 3Tsugar, 1 T cornstarch, 3/4 t salt,
3/4 t ground ginger, 3/4 c  orange juice.

Pour over carrots and cook over low heat 3 minutes.

Remove from heat, add 1/2 stick of butter and toss.

To freeze, divide into 12 ziploc bags. To serve, thaw in frig or MW and heat very gently.

Makes 12 servings