Gingered Pineapple and Cranberries

by the Editors of Easy Home Cooking Magazine

Browse the article Gingered Pineapple and Cranberries

Gingered Pineapple and Cranberries Photo
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:
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