Crockpot Tangy Pineapple Sauce

[Guest guest]

I like to eat this as a condiment with dinner, very good on top of steamed rice.

 

 

Crockpot Tangy Pineapple Sauce

 

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 or raisins

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

 

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. 5 cups.