TROPICAL PINEAPPLE SAUCE
With a little knife work and a slow simmer, the pineapple sauce is ready in no time at all. While it shines in a banana split, turning a sundae from typical to tropical, you'll find many other ways to use it: between the layers of a classic yellow cake, added to yogurt or cottage cheese, or combined with spicy mustard and chopped scallions for a sensational baked chicken.
Provided by Cathy Barrow
Categories condiments, project, sauces and gravies
Time 1h30m
Yield 4 cups, or 4 half-pint jars
Number Of Ingredients 6
Steps:
- Dice pineapple into 1/2-inch pieces, removing any brown eyes. Combine fruit, sugars, mint and lemon juice. Cover and leave on the counter for 1 hour.
- Stir pineapple mixture and discard the mint. Add mixture to a heavy nonreactive pan and simmer slowly, stirring regularly, for about an hour, until sauce is very thick and clear and has reached 220 degrees.
- Add rum. Stir until mixture is thick and clear again, about 5 minutes. Sauce will keep 3 months in the refrigerator or a year if processed.
- To process, put a rack in a large stockpot or line the pot with a folded kitchen towel, then fill the pot with water and bring to a boil. Add 4 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them inside until ready to fill.
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add the lids to soften rubber gaskets. Rings and lids may be left in the water until jars are filled.
- Remove the jars from the water bath and ladle hot sauce into warm jars, leaving 1/2-inch of headspace. Run a plastic knife gently around the inside of the jar to remove any air bubbles. Recheck the headspace.
- Wipe jar rims clean with a damp towel. Place the lids on the jars, screw on the rings and lower the jars back into the pot of boiling water. Return to a full boil and boil for 15 minutes. Transfer jars to a folded towel and let cool for 12 hours. You should hear them ping as they seal.
- Once cool, test the seals by removing rings and lifting jars by the flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within 3 months, or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 0 grams, Carbohydrate 90 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 84 grams
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KING BUX BALOCH
[email protected]This sauce is a staple in my kitchen. I use it on everything from chicken to fish to shrimp. It's also great as a dipping sauce for appetizers. I highly recommend it!
Shahriar Tanvir nabil
[email protected]Bleh.
Erica Morrison
[email protected]This sauce is a great way to use up leftover pineapple. I always have extra pineapple after I make a fruit salad, and this sauce is a delicious way to use it up.
Isaiah Crowley
[email protected]I'm not a huge fan of pineapple, but I decided to try this sauce anyway because I was looking for something new. I'm so glad I did! The sauce was sweet and tangy, with just a hint of spice. It was perfect for dipping chicken nuggets and fries.
NEXT_PRO_ BOY
[email protected]Delish!
Janet Melendez
[email protected]I followed the recipe exactly, but my sauce turned out way too spicy. I think I must have used too much chili pepper. Next time, I'll use less.
Md. Joy Biddut Khan
[email protected]This sauce is a great way to add some tropical flavor to your meals. I've used it on grilled chicken, fish, and even tacos, and it's always a hit. The sweetness of the pineapple pairs perfectly with the savory flavors of meat and fish.
Aamir Zoomer
[email protected]Not bad!
Sherry Haks
[email protected]I'm always looking for new and easy recipes, and this one definitely fits the bill. I made it for my family last night, and they loved it! The sauce is sweet, tangy, and a little bit spicy, and it goes great with chicken, fish, or tofu.
Hassan Mehmood Qadri
[email protected]This sauce was easy to make and really tasty. I served it with grilled shrimp, and it was a perfect match. The sweetness of the pineapple and the spiciness of the chili peppers complemented each other perfectly.
Salma Bb
[email protected]Meh.
Desiree Obrien
[email protected]I was a little hesitant to try this sauce because I'm not a huge fan of pineapple, but I'm so glad I did! It was surprisingly delicious. The pineapple flavor was subtle, and the spices really came through.
Lesley
[email protected]This sauce is so versatile! I've used it on chicken, fish, and even vegetables, and it's always a hit. I love that it's made with fresh pineapple, which gives it a really bright and tropical flavor.
X Hassaan
[email protected]Yum!
Thongolam Phillip
[email protected]I made this sauce exactly as the recipe said, and it turned out great! The flavors were well-balanced, and it was the perfect consistency to drizzle over my chicken.
Ahmad Akmal
[email protected]This sauce was a hit at my last party! I served it with grilled chicken and rice, and it was the perfect complement to the savory flavors. The pineapple added a nice sweetness and tang, and the spices gave it a bit of a kick.