This is a modification
of the recipe in Sheila Lukin's Cooking in the USA. We love
it and so does everyone for whom I've made it.
4 cups diced (1/2 inch) fresh ripe pineapple (about 1 medium) or 2 cans
crushed pineapple with juice
2 onions, cut into 1/4-inch dice
1 red bell pepper, roasted, then stemmed, seeded and cut into 1/4-inch
4 cloves of garlic, minced
2 tablespoons finely minced ginger
1 cup currants
1 teaspoon red chili pepper flakes
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup (packed) light brown sugar
1/2 cup cider vinegar
Bring all of the ingredients to boil in a heavy saucepan. Reduce
to medium and simmer, stirring occasionally, for 30 minutes.
Let cool to room temperature and then refrigerate it, covered, until
ready to use. Serve with pork, fish or poultry. May be served hot, cold
or at room temperature.
Makes about 4 cups.