Orange-ginger carrots

1 pound baby carrots
1 Tablespoon granulated sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup orange juice
2 Tablespoons butter
Chopped parsley
Curls of slivered orange peel, optional

1.  Cook carrots in boiling salted water until just tender, about 6-8 minutes; drain.
2.  In a saucepan, combine sugar, cornstarch, salt, and ginger.  Add orange juice and bring to a boil, stirring constantly.  Boil for one minute, then add butter and stir to melt.
3.  Return carrots to pan and stir to coat with mixture.  Place carrots in a serving bowl and top with some chopped parsley, and orange peel, if desired.

Serves 6.

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