• 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