Pineapple Glazed Carrots

• 1 (16 ounce) cansliced carrots, drained but reserving liquid (2 cups)
• 1 (8 1/2 ounce) can pineapple tidbits, drained, but reserving syrup
• 2 teaspoons cornstarch
• 12 teaspoon salt
• 1 tablespoon butter

1. In a 1-1/2 quart saucepan, gradually add the cornstarch and salt, with the reserved liquid and reserved syrup.
2. Bring to boiling; stirring constantly.
3. Cook about 3 minutes, or until the liquid is thick and clear.
4. Stir in the tablespoon of butter.
5. Add the carrots and pineapple; stirring gently.
6. Heat through.

carrots, pineapple tidbits, cornstarch, salt, butter

Taken from www.food.com/recipe/pineapple-glazed-carrots-46635 (may not work)