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1/4 c. sugar 1 Tbsp. cornstarch 1/2 t. ginger 11 oz. can mandarin oranges and juice 2 t. butter 1 qt. vanilla ice cream Combine sugar, cornstarch and ginger in saucepan; blend thoroughly. Drain juice from oranges into saucepan and mixt to a smooth paste. Cook over low heat, stirring until thickened. Add orange sections and butter; heat until butter melts. Serve warm, NOT HOT, over ice cream.