In a covered saucepan, simmer carrots in barely enough lightly salted water to cover until tender but firm. Remove carrots from pot; drain and set aside.
In the same saucepan, combine salt, honey or sugar, cornstarch, cloves and cold water. Stir until cornstarch has dissolved.
Bring to a boil and reduce heat to a simmer; cook until clear and slightly thickened. Add butter and vinegar. Remove cloves.
Pour sauce over carrots and serve.
Variation: Glazed Ginger Orange Carrots
Add 1/2 inch knob of crushed fresh ginger to sauce while simmering. Remove ginger before serving and stir in 2 tablespoons frozen orange concentrate.
Submitted by: CM
