carrots as required
30g butter
1/4 teaspoon ground ginger
a squeeze of lemon juice (1/2 tsp)
1/4 cup sugar
1 teaspoon grated orange rind
3 tablespoon orange juice
Cook the carrots until tender. Melt the butter and add the other ingredients. Heat, stirring until sugar has dissolved and glaze is hot. Add the drained carrots and turn them to coat.