Gingered Pineapple and Cranberries
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Gingered Pineapple and Cranberries
YIELD Makes 4-1/2 cups
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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