Gingerbread Pineapple & Cranberry Slow Cooker Recipe - Easy & Delicious

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:

Slow Cooker Directions

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