RAISIN PINEAPPLE SAUCE FOR HAM
¾ cup pineapple juice
1 tablespoon cornstarch
½ cup dry mustard powder
½ cup red currant jelly
½ cup raisins
¼ cup canned pineapple chunks, drained and chopped, or to taste (optional)
Whisk together the pineapple juice with cornstarch in a small saucepan over medium heat, and stir in the dry mustard powder, red currant jelly, raisins, and pineapple. (Lumps of the jelly will dissolve as the mixture heats.) Bring the sauce to a boil, stirring as constantly, and simmer until thickened, 1 to 2 minutes. Keep raisins stirred into the sauce as it cooks so they don’t burn. Serve warm.
Yield: 24 servings.
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