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.
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
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.
Yield: 8 to 10 servings