Janet Groene’s
Curried Fruit
The complex, compelling mixture that is curry powder has sweetness, heat and mysterious overtones that make a simple camping menu taste like you labored over a hot stove all day. Choose your brand and amounts carefully because some are too hot, some too mild. One secret to bringing out its witchery is to stir it into hot oil or butter first, then proceed with the recipe.
1 stick butter
1 tablespoon curry powder
½ cup brown sugar
3 cans, 15 ounces each, fruit*
In a saucepan melt butter. Stir in curry powder over low heat until it’s fragrant. Stir in brown sugar. Add undrained fruit. Bring to a boil, reduce heat, cover and simmer to blend flavors. Serve as a sauce over ham, pork, chicken or turkey and a starch such as rice. Makes about 6 cups.
*Fruit cocktail, diced peaches or pears, diced mango, pineapple tidbits
Janet Groene’s Survival Food Handbook is a guide to buying, stowing and preparing supermarket staples for boondocking and emergencies. No high-priced survival foods needed.
Curried Fruit
The complex, compelling mixture that is curry powder has sweetness, heat and mysterious overtones that make a simple camping menu taste like you labored over a hot stove all day. Choose your brand and amounts carefully because some are too hot, some too mild. One secret to bringing out its witchery is to stir it into hot oil or butter first, then proceed with the recipe.
1 stick butter
1 tablespoon curry powder
½ cup brown sugar
3 cans, 15 ounces each, fruit*
In a saucepan melt butter. Stir in curry powder over low heat until it’s fragrant. Stir in brown sugar. Add undrained fruit. Bring to a boil, reduce heat, cover and simmer to blend flavors. Serve as a sauce over ham, pork, chicken or turkey and a starch such as rice. Makes about 6 cups.
*Fruit cocktail, diced peaches or pears, diced mango, pineapple tidbits
Janet Groene’s Survival Food Handbook is a guide to buying, stowing and preparing supermarket staples for boondocking and emergencies. No high-priced survival foods needed.
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