Gingered Pineapple and Cranberries the Editors of Publications International, Ltd.
Gingered Pineapple and Cranberries
Makes 4-1/2 cups
|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|
- 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.
Substitute 2 cans (20 ounces each) pineapple tidbits in heavy syrup for pineapple and brown sugar.
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