Tangy Pineapple Sauce (Crockpot)

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Tangy Pineapple Sauce (Crockpot)

 

The author says: " This sweet-and-sour, pineapple-based melange can be used as a

marinade, as a cooking and grilling sauce, and as a condiment for cold meats and

poultry. If you don't want to wrestle the tough outer skin off the pineapple,

buy fresh sliced pineapple, available at many supermarkets, fruit stands, and

health food stores. " --Lora Brody

 

Ingredients:

 

1 fresh, ripe pineapple (about 3 pounds)

1 cinnamon stick

1/3 cup light or dark rum, or orange juice

1/3 cup light packed brown sugar

1 medium onion, peeled and diced

1 cup dried currants

4 garlic cloves, peeled and minced

1 (4-by-1-inch) piece fresh ginger, peeled and julienned

1/4 cup soy sauce

1/2 cup balsamic vinegar

5 whole cloves secured in cheesecloth, or 1 teaspoon ground cloves

 

Instructions:

 

Cut off the pineapple top and bottom. Cut the pineapple into quarters, and

remove the fruit from the rind with a small knife. Remove the core and any small

brown " eyes " and bristles. Cut into 1-inch chunks.

 

Place the pineapple, cinnamon stick, rum, brown sugar, onion, currants, garlic,

ginger, soy sauce, vinegar, and cloves in the insert of the slow cooker. Stir

well, cover, and cook on HIGH for 2 to 4 hours, or until the ginger is soft and

the flavors have melded. The pineapple won't soften very much as it cooks.

 

Turn off the slow cooker and let the sauce cool, uncovered, in the insert. Spoon

into a sterilized container and refrigerate. The sauce will keep for up to 6

months.

 

Yield: about 5 cups

 

Credits

Slow Cooker Cooking by Lora Brody (William Morrow & Co.)

Shared by: Peggy, Home Cooking Guide

 

 

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