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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
