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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
jill mclaughlin
[email protected]This sauce is delicious! I love the combination of pineapple and coconut milk. It's perfect for a summer cookout.
Talha Karim
[email protected]This sauce is a great way to use up leftover pineapple. It's also a great way to add some sweetness to a savory dish.
Alice Benedetti
[email protected]I love how this sauce brightens up a simple dish. It's a great way to add some tropical flair to your meals.
Sarbuland Khan
[email protected]This sauce is perfect for a party. It's easy to make ahead of time, and it can be served with a variety of dishes.
SURYA SARKI
[email protected]I'm not a fan of the coconut milk in this sauce. I might try using a different type of milk next time.
Susan Mueni
[email protected]This sauce is a bit too spicy for my taste. I might try using less chili pepper next time.
Zubair Unar
[email protected]I love the bright yellow color of this sauce. It's so cheerful and inviting.
Crimson Regret
[email protected]This sauce is so easy to make, and it's so versatile. I've used it as a marinade, a dipping sauce, and even a stir-fry sauce.
Ntokozo Bhekisisa
[email protected]This sauce is a great way to add some sweetness to a savory dish. I love it on grilled chicken or fish.
Talal jutt
[email protected]I've never been a big fan of pineapple, but this sauce changed my mind. It's so flavorful and delicious.
Tiffany Cooks
[email protected]This sauce is perfect for a summer cookout. It's light and refreshing, and it adds a tropical flair to any dish.
N_H MiRaj
[email protected]The sauce was a bit runny for my liking. I had to add some cornstarch to thicken it up.
Robina Ali
[email protected]This sauce is a little too sweet for my taste. I might try reducing the amount of sugar next time.
Indra Sujatha
[email protected]I wasn't sure how the pineapple and coconut milk would go together, but I was pleasantly surprised. The flavors melded perfectly.
Md Biplop sorkar
[email protected]This sauce is so versatile. I've used it on chicken, fish, and even pork. It's always a crowd-pleaser.
kochumon pbabu
[email protected]I love how easy this sauce is to make. I always have pineapple in my fridge, so it's a great way to use it up.
Priscilla Drew
[email protected]This tropical pineapple sauce was a hit at my last dinner party. The flavors were so bright and refreshing, and it paired perfectly with the grilled fish I served it with.