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Hot Curried Fruit PDF Print E-mail

KosherEye.com

Adapted from The Best Slow Cooker Cookbook Ever by Natalie Haughton

Tangy fruits make an excellent accompaniment to turkey. KosherEye uses kosher certified canned fruit.

Ingredients:

2 (20-ounce) cans unsweetened pineapple chunks
1 (29-ounce) can fruit cocktail
1 (29-ounce) can sliced cling peaches
1 (17-ounce can apricot halves
2 tablespoons parve margarine
1/2 cup packed brown sugar
2  1/2 teaspoons curry powder
1 tablespoon cornstarch
1 tablespoon cold water

Directions:

Drain all the fruits well. Turn into a 3 1/2-quart electric slow cooker. In a small glass bowl or glass measuring cup, heat the margarine in a microwave oven on high power 30 to 40 seconds or until melted. Stir in the brown sugar and curry powder until well blended. Pour over the fruits; stir gently.

Cover and cook on the high heat setting 2  1/2 hours.

Dissolve the cornstarch in the cold water and stir into the fruit mixture. Cook, uncovered on high heat 30 minutes longer, or until thickened slightly.

Notes:

Yield: 8 to 10 servings

 
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