Pineapple Carrots - cooking recipe

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

Preparation

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.