Ingredients

• 8 medium carrots, cut into 1/4-inch slices
• 2 medium onions, halved and thinly sliced
• 1/4 teaspoon ground ginger
• 2 tablespoons butter
• 1/4 cup orange juice
• 1/4 cup red currant jelly
• 1/4 teaspoon salt
• 1 tablespoon minced fresh parsley

Directions

• In a large skillet, saute the carrots, onions and ginger in butter for 8-10 minutes or until crisp-tender.
• Add the orange juice, jelly and salt. Cook and stir for 2-3 minutes or until sauce is slightly thickened. Sprinkle with parsley. Serve with a slotted spoon. Yield: 6 servings.