Pineapple Carrots - cooking recipe

Ingredients

10 medium carrots, diagonally sliced
1 (15 1/2 oz.) can pineapple tidbits
1 c. orange juice
1 Tbsp. cornstarch
1 tsp. salt
1/2 tsp. cinnamon

Preparation

Cook carrots in boiling water to cover for 10 minutes until tender; drain.
Drain liquid from pineapple; set pineapple aside. Combine juices with cornstarch, salt and cinnamon in medium saucepan; mix well.
Cook over medium heat, stirring constantly until thick and smooth.
Add carrots and pineapple.
Cook, stirring constantly, until thoroughly heated.
Yields 8 servings.