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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This colorful, delicious side dish is a favorite with baked ham but also works well with traditional turkey and other poultry entrees. The curry gives it an interesting flavor, and it's a nice substitute for cranberry sauce. -Carole Martin, Vernon, Alabama Ingredients:
2 cans (8 ounces each) pineapple chunks |
1 can (15-1/4 ounces) peach halves |
1 can (15 ounces) pear halves |
2 tablespoons cornstarch |
2 tablespoons brown sugar |
1 tablespoon sugar |
1 teaspoon curry powder |
1 jar (14 ounces) spiced apple rings, drained |
1 jar (6 ounces) maraschino cherries, drained |
Directions:
1. Drain the pineapple, peaches and pears, reserving juices; set the fruit aside. In a saucepan, combine the cornstarch, sugars and curry powder. Gradually stir in reserved juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in apple rings and reserved fruit; heat through. Remove from the heat; stir in cherries. Yield: 8-10 servings.
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