Minted Baby Carrots - cooking recipe

Ingredients

1 lb baby carrots, peeled
6 cups water
1/2 cup apple juice
1/2 tablespoon cornstarch
1/2 tablespoon fresh mint leaves, chopped
1/8 teaspoon ground cinnamon

Preparation

Put 6 cups of water into a large pan. Boil carrots until tender crisp; about 10 minutes. Drain.
In a small pan, stir cornstarch into apple juice. Over moderate heat, cook, stirring, until sauce consistency.
Stir in mint and cinnamon.
Pour sauce over carrots and toss to coat.