Ingredients
* 4 cups of cooked carrots (either fresh or frozen
carrots; fresh carrots = 4 to 6 medium to large)
* 1 cup fruit juice (any kind of juice —
pineapple, orange, cherry, apple, grape,
cranberry, apricot; I have used V-8 Splash fruit
juice, too.)
* 1 tablespoon cornstarch
* 1 tablespoon sugar (if you are using cranberry
juice, you might want to make it 1.5 to 2
tablespoons of sugar)
* 1/4 teaspoon salt
Instructions
Cook the carrots. Drain. Mix the cornstarch with a
quarter cup of fruit juice and stir until smooth.
Add the remaining juice. Stir in the sugar and
salt until dissolved. Pour over the carrots and
cook over medium heat, stirring constantly, until
the sauce thickens.
