Friday, November 18, 2016

Top It Off... Tropical Pineapple Sauce

Tropical Pineapple Sauce 
Found on cooking.nytimes

Makes 4 half pints 

8 cups finely diced, very ripe pineapple; about 2 pineapples 

2 cups white sugar 

1 cup brown sugar 

6 stalks fresh mint, rinsed and tied into a bundle 

Juice of one lemon 

1/4 cup dark rum 

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, 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. Process in a boiling water bath canner for 15 minutes. .

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