Pineapple Carrots
7 ingredients
5 steps
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
Directions
-
1Cook carrots in boiling salted water in a covered saucepan for 25 minutes, or until tender.
-
2Drain well.
-
3Dissolve cornstarch in pineapple juice.
-
4Add with cinnamon and sugar to carrots; simmer until thickened, about 2 to 3 minutes.
-
5Yields 4 to 6 servings. Freezes well.
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