Glazed Carrots

24 medium carrots
4 T sugar
4 t corn starch
1 t salt
1 t ginger
1 c orange juice
8 T butter

Peel and slice carrots crosswise about 1 inch thick. Cook covered, in boiling salted water until just tender. Drain. Combine sugar, corn starch, salt and ginger in a small pan. Add orange juice and cook stirring constatnly until mixture thickens and bubbles. Stir in butter. Pour over hot carrots, tossing to coat evenly. Serves about 20.