5 cups crushed pineapple
2 tablespoons grated orange rind
1 teaspoon grated lemon rind
1/4 cup corn syrup
1 cup sugar
2 cups cold water
combine the ingredients in a saucepan and place over direct heat. Stir until sugar is dissolved. Simmer for 25 minutes. Remove the cloves and turn the syrup into hot sterilized jars. Keep tightly covered in the refrigerator. Recipe makes 1 quart of Pineapple Syrup.
4 cups crushed, canned pineapple
2 cups chopped, seedless golden raisins
1/2 cup brown sugar, firmly packed
3 tablespoons white vinegar
1 teaspoon salt
1/2 cup white sugar
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
3/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
few drops Tabasco sauce
1/2 cup chopped almonds
Combine pineapple, raisins, brown sugar, vinegar and salt in large saucepan. In a small bowl combine white sugar, ground ginger, cayenne pepper, ground allspice, ground cloves, ground cinnamon, and Tabasco sauce. Stir spice mixture into pineapple mixture; cook, stirring constantly over low heat for 40 minutes or until mixture becomes clear. Remove from heat; add almonds. Pour into hot, sterilize pint jars. Seal at once. Makes 3 pints.
1 tablespoon melted butter
5 1/2 ounces water chestnuts
2 1/2 cups pineapple juice
6 ounces tangerine juice, concentrated, undiluted
2 sticks cinnamon
1 tablespoon butter
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 tablespoon lemon juice
2 teaspoon grated lemon rind
Slice the water chestnuts. Add to the melted butter. Stir until butter is absorbed and chestnuts are lightly browned. Remove from heat. In a large saucepan add enough water to the pineapple juice to make 3 cups; add tangerine juice and cinnamon sticks. Bring to a boil, reduce heat and simmer for five minutes. Mix sugar, cornstarch, ginger and salt in a bowl. Blend thoroughly. Pour a little of the hot juices into the cornstarch mixture. Stir until smooth. Return cornstarch measure to the fruit juices and cook, stirring until clear and they can do. Remove from heat. Add the lemon juice, lemon rind and butter. Cool to room temperature. Remove cinnamon sticks. Chill. Before serving, add sautéed water chestnuts. Keeps well in refrigerator for week. Use over fruit combinations: apples, watermelon and honeydew melon balls, strawberries and green or white grapes. Recipe makes 3 cups of Spicy Chestnut Fruit Sauce.
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Serve Coconut Pineapple Salsa with chicken, port and fish. Makes 24 Servings.