Time
prep 0:05
total 0:20
Ingredients
| 1 cup | brown sugar | | 2 tsp. | dry mustard | | 2 tbsp. | flour | | 4 tbsp. | cider vinegar | | 4 tbsp. | lemon juice | | 1/2 tsp. | freshly grated lemon rind | | 2 cups | water | | 1 cup | pineapple juice | | 1/2 cup | crushed pineapple | | 1 dash | gound cloves | | 1 dash | cinnamon | | 1 cup | raisin | | 2 to 3 tsp. | cornstarch, mixed with | | 2 tbsp. | water |
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Instructions
In a bowl, mix together the sugar, mustard and flour. In a saucepan, mix the remaining ingredients, then add the dry ingredients to the pan. Bring to a boil, cook on a low boil for about 5-10 minutes. Add the cornstarch-water mixture,and cook a few minutes more, until thickened.
Author's Comments
I made this for our Easter ham. I couldn't find a recipe that I liked that had pieces of pineapple in it, only the juice. The amounts here I have doubled, so we could have sauce with our leftovers, but you can cut the recipe by half, if you prefer.
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