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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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.
This recipe appears in:
Northeastern
