Yield: 8 Servings
|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, .