TLC Cooking "Gingered Pineapple and Cranberries"

Gingered Pineapple and Cranberries

Gingered Pineapple and Cranberries

YIELD Makes 4-1/2 cups
See Cooking Videos

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:

Slow Cooker Directions

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.
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