Baby Carrots in Hawaiian Cherry Sauce (Parve)
Recipe Ingredients:
- 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
Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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