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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