2-1/2 cups 1/2-inch thick crinkle-cut and/or plain sliced carrots
1 tablespoon margarine or butter
3 tablespoons ginger preserves or orange marmalade plus 1 teaspoon grated fresh ginger
2 tablespoons frozen orange juice concentrate, thawed
In a medium saucepan cook carrots, covered, in a small amount of lightly salted boiling water for 3 minutes. Drain and set aside.
In the same saucepan over medium heat combine margarine or butter, ginger preserves or orange marmalade and ginger, and orange juice concentrate.
Return carrots to saucepan. Cook, uncovered, over medium heat for 5 to 6 minutes or until carrots are just tender and glazed, stirring occasionally.
Makes 4 servings.