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Baby Carrots in Hawaiian Cherry Sauce

by Spice and Spirit


Library » Holidays » Rosh Hashanah » Recipes | Subscribe | What is RSS?


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, gradually combine cornstarch 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.

USE: 4-quart pot
YIELDS: 8 to 10 servings

From Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications


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Literally means "fit." Commonly used to describe foods which are permitted by Jewish dietary laws, but is also used to describe religious articles (such as a Torah scroll or Sukkah) which meet the requirements of Jewish law.
Also known as “Chabad,” Lubavitch is the name of a Chassidic Group founded in the 1770s. “Lubavitch” is the name of the Belarusian city where four of the Chabad Rebbes (leaders) were based. Today, the movement is based in Brooklyn, New York, with branches worldwide. Two of the most fundamental teachings of Chabad are the intellectual pursuit of understanding the divine and the willingness to help every Jew who has a spiritual or material need.