Carrot Pineapple

• 1 package carrot, cooked/sliced
• 12 cup carrot juice
• 34 cup pineapple chunk, drained (save juice)
• 12 cup pineapple juice
• 1 tablespoon cornstarch
• 14 teaspoon salt
• 2 tablespoons butter

1. Combine carrot juice and pineapple juice together.
2. Gradually add cornstarch and salt into pan.
3. Cook until thick.
4. Add butter and blend.
5. Add carrots and pineapple.
6. Combine slowly.
7. Heat once again until semi thick.
8. Serve.

carrot, carrot juice, pineapple, pineapple juice, cornstarch, salt, butter

Taken from www.food.com/recipe/carrot-pineapple-3688 (may not work)