In a 1-quart casserole place sliced carrots and water.
Micro-cook carrots, covered, till tender, 9 to 10 minutes.
Stir together brown sugar and cornstarch; blend in orange juice, butter, salt, ginger, and cloves.
Stir mixture into carrots.
Micro-cook, uncovered, 2 minutes; stir.
Cook, uncovered, 1 to 116 minutes longer.