Baby Carrots in Hawaiian Cherry Sauce

Meat/Dairy Pareve

Time < 30 Minutes

Difficulty Easy

Health & Allergies Vegan, Dairy-Free, Gluten-Free

Ingredients

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

Directions

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

Note: All processed foods used for kosher cooking must bear kosher certification, leafy greens and other veggies must be checked for infestations, and all cooking must be done on kosher utensils, with meat and dairy kept separate.