• 6 cups water
  • 1 pound baby carrots, rinsed
  • 1/4 cup apple juice
  • 1 tablespoon cornstarch
  • 1/2 tablespoon chopped fresh mint leaves
  • 1/8 teaspoon ground cinnamon


Put 6 cups of water into a large saucepan. Add the carrots and boil until tender-crisp, about 10 minutes. Drain the carrots and set aside in a serving bowl.

In a separate saucepan over moderate heat, combine the apple juice and cornstarch. Stir until the mixture thickens, about 5 minutes. Stir in the mint and cinnamon.

Pour the apple juice mixture over the carrots. Serve immediately.