Spicy Sunshine Carrots - cooking recipe

Ingredients

2 c. boiled sliced carrots, drained
1/2 c. butter
1/2 c. pineapple juice
1/2 c. orange juice
2 Tbsp. lemon juice
2 Tbsp. Dijon mustard
1 tsp. ground ginger
1 tsp. ground cinnamon
salt and pepper to taste
2 Tbsp. cornstarch
1/4 c. cold water

Preparation

Place in a 2-quart saucepan butter, all 3 juices, mustard, ginger, cinnamon, salt and pepper. Bring to a boil over medium heat. Mix cornstarch and water until creamy; add to juices while bubbling. Stir constantly. Reduce heat to low and add carrots. Remove from heat when sauce is thickened. Serves 4.