Recipe by Susan Dillard
This is a really good low-fat way of preparing carrots. Much different from the usual sugary way of fixing glazed carrots. I tried it for the first time for friends and everyone really liked them.
- 8 large carrots, sliced into 1/4 inch thick slices (or use 1-lb. bag of baby carrots)
- 1⁄4 cup frozen apple juice concentrate, thawed
- 1 tablespoon grated, fresh orange rind
- 1 teaspoon cornstarch
- 1⁄8 teaspoon ground cloves