Ginger Glazed Carrots
|Carrots||1 Pound, thinly sliced crosswise|
|Orange juice||3⁄4 Cup (12 tbs)|
|Powdered ginger||1⁄4 Teaspoon|
|Grated nutmeg||1 Pinch|
|Ground cinnamon||1 Pinch|
Steam the carrots for 5 minutes, or until just tender.
In a 2-quart saucepan, mix the orange juice and cornstarch until dissolved.
Stirring constantly, bring to a boil over medium heat and continue cooking until thick, about 2 minutes.
Stir in the ginger, nutmeg and cinnamon.
Add the carrots and stir to coat.