Sunny pineapple sauce

Yield: 8 Servings

Measure Ingredient
1 \N Ripe pineapple; peeled and cored
1 cup Granulated sugar
2 tablespoons Finely chopped crystallized ginger

From: Janice D Seals <DianeTN5@...> Date: Thu, 4 Jul 1996 11:08:12 -0400 Make this sauce no more than 24 hours ahead, as it can ferment.

Refrigerate, covered, once it cools.

Cut the pineapple into a ¼ inch dice, saving the juices. Place in a nonreactive heavy saucepan along with any reserved juices; add sugar and ginger. Bring to a boil, reduce heat to medium and cook at a gentle boil, stirring occasionally, for 15 minutes or until the sauce thickens slightly.

Cool to room temperature. Refrigerate, covered, for up to 24 hours.

EAT-L Digest 3 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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