Cook carrots until tender in boiling salted water, about 8 minutes. Drain well. Melt butter in saucepan, stir in sugar, cornstarch, salt, and cloves. Add orange juice, stir until thickened. Pour over carrots. Trim with parsley.
Ingredients
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4 cups sliced carrots
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1/4 cup butter
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1 1/2 tablespoons sugar
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1 teaspoon cornstarch
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1/4 teaspoon salt
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Dash cloves
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1/4 cup orange juice
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