- 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.