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Baby Carrots in Hawaiian Cherry Sauce

Baby Carrots in Hawaiian Cherry Sauce


3 16 oz cans small, whole baby carrots, with liquid
1 10 oz can maraschino cherries, well drained
1 16 oz can unsweetened pineapple chunks or tidbits, with juice
3 cinnamon sticks
1/2 tsp. Lemon juice
1/4 cup sugar
2-3 Tbsp. Cornstarch
3/4 cup cold water

Combine all ingredients except cornstarch and water in a 4-quart pot. Bring to a boil.

In a separate bowl combine cornstarch gradually with cold water. Mix well to make sure there are no lumps; it should be very smooth. Pour into boiling carrots, stirring gently. Cook about 3 minutes or until just slightly thickened.

USE: 4-quart pot
YIELDS: 8 to 10 servings

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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bella September 16, 2012

i just added honey and this was great addition! Reply

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