• 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

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.

!בתאבון