Recipe by Sydney Mike
The original of this recipe was meant to be served with glazed ham, but I've found the sauce to be a nice accompanyment for both pork & chicken! Four cups of fresh pineapple (diced medium) can be used instead of canned pineapple. If you want a somewhat less lumpy sauce, I'd suggest using crushed pineapple instead of the chunks.
- 1 cup dark brown sugar
- 1⁄4 cup honey dijon mustard
- 1⁄8 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 2 (20 ounce) cans pineapple chunks, drained
- 1 medium red onion, diced medium
- 2 cups dark raisins
- 1 teaspoon cornstarch
- 1 tablespoon water
Directions See How It's Made
- In medium saucepan, mix together brown sugar, mustard, ginger & cloves so that mustard moistens sugar.
- To sugar mixture, add drained pineapple chunks, diced onion & raisins.
- Over medium-high heat, bring JUST to a boil, then reduce heat to medium-low & SIMMER about 10-15 minutes, until slightly thickened.
- Mix cornstarch with water, then, stirring this mixture into the raisin sauce, continue to simmer about 8-10 minutes.
- Serve with pork or chicken (OR ham) -- OR -- !