What do you do with a bag of Summers frozen pineapple and sweet cherries in the middle of Winter? You create a sauce! Simple. Why a sauce and not go for a jam? Mostly, because I want to be able to use this in many recipes from baked goods, desserts, main dishes...drizzle on oatmeal, stir into yogurt, spread onto sandwiches, and always can be used as a humbly sweet BBQ sauce. Enjoy! ~ Diane
Cherry & Pineapple with Rum Sauce
2 Cups Sweet Cherries, whole and pitted
3 Cups Pineapple, sliced
3/4 Cups Brown Sugar
1 Tablespoon Clear Jel, Cook Type
1 teaspoon water
3 Tablespoons Spice Rum* optional
Place fruit in a large stock pot and let simmer on low for 20 mins, use an immersion blender to break up large fruit pieces into a smoother sauce (I left mine semi-chunky) add in sugar and stir until bubbly (you could substitute honey instead - to your taste) and cooked down, about 10-15 minutes. In a separate cup, add the clear jel and water and stir together until smooth, add clear jel mix to fruit sauce mixture, stirring constantly and bring to a medium boil - until sauce thickens. Stir in Rum, cook additional 2-3 minutes. I like the sauce to stay on the spoon as I tip the spoon, it shouldn't just run off...its almost 'jam-like' but, not as set/thick.
Jar sauce and refrigerate. Use within one week or freeze for future use *defrost in refrigerator to maintain the same consistency before freezing, do not defrost in microwave.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home