This may be one of the first recipes I made on my own. I'm sure my mother was hovering in the background to make sure: 1) I didn't accidentally do something like substitute salt for sugar and 2) I didn't burn down the house. To this day I have a kind of fondness for these carrots. Plus it's always fun to get your vitamins when they're smothered in a yummy sauce. Wait, does sugar undo the vitamins?
Sunshine Carrots
From the 1974 edition of the Better Homes and Gardens New Cookbook
5 medium carrots
1 tablespoon granulated sugar
1 teaspoon cornstarch
¼ teaspoon ground ginger
Dash salt
¼ cup orange juice
2 tablespoons unsalted butter
Cut carrots into chunks. Cook, covered, until just tender, about 20 minutes.
In a saucepan, mix sugar, cornstarch, ginger, and salt. Add juice; cook and stir until thick and bubbly. Boil one minute, stirring constantly. Stir in butter. Toss with carrots and serve.
Makes 4 servings
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