2 Jan 2010
|Canned crushed pineapple in juice||8 Ounce, drained, reserve liquid (1 Can)|
|Cornstarch||17 1⁄2 Gram|
|Spiced rum/1 1/2 teaspoons rum extract||2 Tablespoon|
|Grated lemon peel/Grated lime peel||1⁄2 Teaspoon|
Combine reserved pineapple juice and cornstarch in small saucepan; stir in sugar.
Heat over medium heat until slightly thickened.
Stir in rum; cool.
Stir in crushed pineapple and lemon peel.
Pineapple Sauce Recipe