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Gingered Pineapple and Cranberries


Gingered Pineapple and Cranberries

Gingered Pineapple and Cranberries

Yield

Makes 4-1/2 cups

Ingredients

2 cans (20 ounces each) pineapple chunks in juice, undrained
1 cup dried sweetened cranberries
1/2 cup packed brown sugar
1 teaspoon curry powder, divided
1 teaspoon grated fresh ginger, divided
1/4 teaspoon red pepper flakes
2 tablespoons water
1 tablespoon cornstarch

Preparation

  1. Place pineapple with juice, cranberries, brown sugar, 1/2 teaspoon curry powder, 1/2 teaspoon ginger and pepper flakes into 1-1/2-quart slow cooker. Cover; cook on HIGH 3 hours.
  2. Combine water, cornstarch, remaining 1/2 teaspoon curry powder and 1/2 teaspoon ginger in small bowl; stir until cornstarch is dissolved. Add to pineapple mixture. Cook, uncovered, on HIGH 15 minutes or until thickened.

Variation

Substitute 2 cans (20 ounces each) pineapple tidbits in heavy syrup for pineapple and brown sugar.

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