Carrots a la Orange

1 (16 ounce) package carrots, peeled and sliced

1 tablespoon white sugar

1 teaspoon cornstarch

¼ teaspoon salt

¼ teaspoon ground ginger

¼ cup orange juice

2 tablespoons butter

Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.

Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.