| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
8 |
Servings |
INGREDIENTS
| 1 |
|
Ripe pineapple; peeled and cored |
| 1 |
c |
Granulated sugar |
| 2 |
tb |
Finely chopped crystallized ginger |
INSTRUCTIONS
From: Janice D Seals <DianeTN5@AOL.COM>
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 1/4 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,
http://www.erols.com/hosey.
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