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Friday, September 16, 2016

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Ingredients

Quantity 

Baby carrots

2 lb

Pitted prunes

¼ lb

Dried apricots

¼ lb

Chunk pineapple

1 small can

Brown sugar

¼ cup

Honey

¼ cup

Pineapple juice

1 cup

Water

1 cup

Corn starch

2 tbsp

Salt 

1 tbsp

Pepper

½ tsp

 

1. Boil carrots until al dente (they should still have 'bite' to them).

2. In a medium saucepan over low heat add the prunes, apricots, pineapple, sugar, honey, pineapple juice, water, salt and pepper. Turn up the heat until the mixture comes to a boil.

3. Add the cornstarch to ¼ cup of water and mix well. Once mixed, add to the pot and mix (this will thicken the mixture).

4. Once the liquid is boiling again add in the carrots and mix everything together. Let it sit on a low boil for about 10 minutes.

Serve warm.

Enjoy! 

Click here to print the recipe





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