1. Combine cranberries, pineapple with juice, honey, currants, 2 tbsp water and allspice in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium. Cook, uncovered, 3 to 4 minutes or until cranberry skins pop.
2. Combine remaining 3 tbsp water and cornstarch in small bowl until smooth. Stir into cranberry mixture. Cook and stir until mixture boils and thickens. Cook and stir 2 minutes more.
Makes 6 servings
Note: This dish may be served warm or chilled with roast poultry.