8 medium carrots, cut diagonally in thin slices
4 Tablespoons Apple juice concentrate
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 teaspoon grated orange peel
1 3/4 cups water (I'd reduce this to 1 1/2)
2 tsp cornstarch mixed with 3 Tablespoons cold water
Put carrots and remaining ingred except corn starch mixture in med size
saucepan.
Bring to a boil, reduce heat and simmer 20 min or until carrots are
tender, but not soft.
Add cornstarch mixture; cook; stirring constantly, until mixture thickens
Makes 4 generous servings.
per serving:
95 cals, 2 g protein, 23 g carbo, 0 g fat, 76 mg sodium