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Northeastern Cuisine is heavily influenced by the sea, a constant supply of food and wealth to this area. Creams and rich textures also play a big role in many recipes within Northeastern Cuisine.
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Gingered Pineapple and Cranberries
by the Editors of Easy Home Cooking Magazine
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
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Gingered Pineapple and Cranberries." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/gingered-pineapple-and-cranberries-recipe.htm> 16 May 2008.
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