• 3 16 oz cans small, whole baby carrots, with liquid
• 1 10 oz can maraschino cherries, well drained
• 1 16 oz can unsweetened pineapple chunks or tidbits, with juice
• 3 cinnamon sticks
• 1/2 tsp. Lemon juice
• 1/4 cup sugar
• 2-3 Tbsp. Cornstarch
• 3/4 cup cold water

Combine all ingredients except cornstarch and water in a 4-quart pot. Bring to a boil.

In a separate bowl combine cornstarch gradually with cold water. Mix well to make sure there are no lumps; it should be very smooth. Pour into boiling carrots, stirring gently. Cook about 3 minutes or until just slightly thickened.
 
From Spice and Spirit, The Complete Kosher Jewish Cookbook,
published by Lubavitch Women's Cookbook Publications

Vegetable Dishes -- Rosh Hashanah -- Hawaiian Recipes