6 carrots, peeled, cooked whole
1/4 tsp. salt
1 tablespoon cornstarch
1/4 cup honey or sugar
1/2 cup water
2 tablespoons butter
1/4 cup vinegar
2 cloves sticks (optional)

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