Apricot Glazed Bologna
|Canned apricot halves||8 3⁄4 Ounce|
|Crushed pineapple||1⁄4 Cup (4 tbs) (Drained, Reserve Syrup)|
|Honey||1⁄4 Cup (4 tbs)|
|Light brown sugar||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Cider vinegar||1 Tablespoon|
|Garlic||1 Clove (5 gm), quartered|
|Bologna roll||2 1⁄2 Pound (4 1/4 In. Diameter)|
Add enough reserved pineapple syrup to puree to make 1 cup.
Pour into a saucepan; stir in a mixture of the pineapple, honey, brown sugar, salt, white pepper, and vinegar.
Add garlic pieces, speared on picks.
Bring mixture rapidly to boiling, reduce heat to medium and cook for 10 minutes, stirring occasionally.
Meanwhile, cut bologna diagonally into 3/4 inch slices, about one-half through the roll.
Set on rack in a shallow pan.
Spoon about half of the apricot sauce over bologna.
Bake at 350Â°F about 45 minutes, or until bologna roll is heated through; spoon remaining sauce over roll after about 25 minutes.