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Ingredients:


* 1½ cups cranberries
* 1 can (8 ounces) pineapple tidbits in juice, undrained
* 3 tbsp honey
* 2 tbsp dried currants or raisings
* 5 tbsp water, divided
* ¼ tsp ground allspice
* 1 tsp cornstarch


Directions:


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.



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