Crockpot Curried Fruit Recipe Recipe Cards

HOT CURRIED FRUIT

Steps:

• In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.

MOM'S CURRIED FRUIT

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
• Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

CROCK POT CURRIED FRUIT

Steps:

• Drain all fruit and gently combine in crock pot.
• Melt the butter and, in a small bowl, stir in the brown sugar and curry powder until well mixed.
• Pour mixture over the fruit mixture in the crock pot and stir gently.
• Cover and cook on high setting about 2 1/2 hours.
• Mix the cornstarch in the cold water and stir it into the fruit mixture.
• Cook uncovered on high heat 30 minutes longer, or until the fruit mixture is slightly thickened.

SLOW-COOKER SPICED FRUIT

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 6 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and wine; pour over fruit., Cook, covered, on low until heated through, 3-4 hours. Discard spice bag; sprinkle with almonds. Serve with a slotted spoon.

CURRIED FRUIT

Steps:

• Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
• Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
• Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.

CROCK POT CHICKEN CURRY RECIPE

Steps:

• Place all your spices, plus coconut milk, chicken stock, and fresh garlic in your crock pot. Stir until combined.
• Place your chicken in the crock pot as well as sweet potatoes and onions. Stir to coat with sauce. Now, add the butter.
• Cover your slow cooker and set on low for 6-8 hours or high for 4-6 hours.
• During the last 30 minutes of cooking, remove the chicken from the crock pot and shred it with two forks. Place chicken back into the crock pot for remaining cooking time.
• Turn off your crock pot, mix ingredients, and let rest for about 20 minutes before serving. This will help thicken the sauce.
• Serve over rice and a side of naan.

SLOW COOKER FRUIT COMPOTE WITH CINNAMON

Steps:

• Gather the ingredients.
• Drain all canned fruit thoroughly.
• Transfer drained fruits to slow cooker. Add brown sugar, orange juice concentrate, and cinnamon. Stir gently to blend.
• Cover slow cooker and cook spiced fruit on LOW for about 3 to 5 hours.
• Serve fruit compote hot from the slow cooker. Variation

SLOW COOKER STEWED FRUIT WITH PEARS AND APRICOTS

Steps:

• Combine all of the fruits together in your slow cooker along with the water, sugar, vanilla, lemon zest, and ​lemon juice. Stir to blend.
• Cover and cook on low until the fruit is tender, about 6 to 8 hours.
• Serve warm or at room temperature.

HOT CURRIED FRUIT

Steps:

• 1. Drain pineapple, reserving juice. In a greased 2-qt. baking dish, combine the pineapple, cherries, pears and peaches. Combine the brown sugar, butter, curry, cinnamon, nutmeg and reserved juice; pour over fruit. Cover and bake at 350 degrees F for 35-45 minutes or until heated through.
• 2. I like to serve this from a crock pot which keeps the fruit hot. Try it over a good quality vanilla ice cream.

CROCKPOT CURRIED BEEF WITH FRUIT

Steps:

• Trim fat from meat cut meat into 3/4 inch cubes. In a large skillet brown meat cubes and onion, half at a time, in hot oil. In crockpot, combine undrained pineapple, orange juice, tapioca, curry powder, bouillon granules, pepper, and bay leaves. Add meat and onion to cooker. Cover, cook on LOW for 9 1/2-11 1/2 hours or on HIGH for 3 1/2-4 1/2 hours. Add drained apricots, cover, cook on low or high heat setting for 30 minutes more. Serve over rice. Sprinkle peanuts on top of beef.

SLOW COOKER FRUIT COBBLER

Steps:

• Lightly spray the slow cooker with cooking spray. Mix peaches and berries together in the slow cooker; sprinkle with cornstarch and toss to coat.
• Stir vanilla into berry mixture; add brown sugar, cinnamon, and nutmeg. Pour cake mix over berry mixture and drizzle with melted butter.
• Cook in the slow cooker set to High until bubbling, 3 to 3 1/2 hours.