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Categories:Viewed: 47 - Published at: 9 years ago
Ingredients
- 2 lb. carrots, scraped, trimmed and sliced thin
- 1 c. boiling water
- 1 tsp. salt
- 2 Tbsp. cornstarch
- 1 c. unsweetened pineapple juice
- 1/2 tsp. cinnamon (if desired)
- 1/4 c. sugar or to taste
Method
- Cook carrots in boiling salted water in a covered saucepan for 25 minutes, or until tender.
- Drain well.
- Dissolve cornstarch in pineapple juice.
- Add with cinnamon and sugar to carrots; simmer until thickened, about 2 to 3 minutes.
- Yields 4 to 6 servings. Freezes well.