Prep 20 mins
Cook 3 hrs
This sauce is wonderful, and I want to share it. I serve it with ham and pork roasts. This recipe is quoted from a book by Laura Brody, the author of "Slow Cooker Cooking". She says: "This sweet-and-sour, pineapple-based melange can be used as a marinade, as a cooking and grilling sauce, and as a condiment for cold meats and poultry. If you don't want to wrestle the tough outer skin off the pineapple, buy fresh sliced pineapple, available at many supermarkets, fruit stands, and health food stores."
- 1 fresh ripe pineapple (about 3 pounds)
- 1 cinnamon stick
- 1⁄3 cup rum (light or dark) or 1⁄3 cup orange juice
- 1⁄3 cup light packed brown sugar
- 1 medium onion, peeled and diced
- 1 cup dried currants or 1 cup dried cranberries or 1 cup raisins
- 2 garlic cloves, peeled and minced
- 1 inch piece fresh ginger, peeled and julienned
- 1⁄4 cup soy sauce
- 1⁄4 cup balsamic vinegar
- 5 whole cloves, secured in cheesecloth
- 1 teaspoon ground cloves
- Cut off the pineapple top and bottom, and cut into quarters. Remove the fruit from the rind with a small knife. Remove the core and any small brown "eyes" and bristles. Cut into 1-inch chunks.
- Place the pineapple, cinnamon stick, rum, brown sugar, onion, currants, garlic, ginger, soy sauce, vinegar, and cloves in the insert of the slow cooker. Stir well, cover, and cook on HIGH for 2 to 4 hours, or until the ginger is soft and the flavors have melded. The pineapple won't soften very much as it cooks.
- Turn off the slow cooker and let the sauce cool, uncovered, in the insert. Spoon into a sterilized container and refrigerate. The sauce will keep for up to 6 months.