6 servings
- 32 oz or 2 lb baby carrots
- 1/3 c turbinado sugar
- 2-3 oranges, squeezed for juice to make 1/2 cup
- 3 tbsp coconut oil, melted
- 3/4 tsp cinnamon
- 2 tbsp cornstarch
- 1/4 c water
- Combine all ingredients except cornstarch and water in the slow cooker
- Cover, cook on low for 3-4 hours or until tender-crisp
- Place carrots on a serving dish and keep warm, reserving the juices
- Put reserved juices in a small pot and bring to the boil
- Mix cornstarch and water in a small bowl until blended
- Add to the juices and boil one minute or until thickened, stirring occasionally
- Pour over the carrots and serve.