Scrub carrots. Put 6 cups of water into a large pan. Boil carrots until tender crisp; about 10 minutes. Over moderate heat, thicken apple juice with cornstarch. Add mint and cinnamon. Pour over carrots.

This recipe yields 5 servings.

Nutritional Analysis Per Serving: Calories 50; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) 30; Protein (grams) 1; Carbohydrate (grams) 12; Fiber (grams) 3.