Sauce ya Nanasi (Pineapple Sauce)

The picture's recipe is without the cornstarch
The pineapple sauce that's sensational whether served warm or cold. It's delicious drizzled over ice cream for a simple dessert, or try it with ham for a dressed-up dinner. 

1 small pineapple (diced and crushed) or One 20-ounce can crushed pineapple 
1/2 cup sugar 
1 tablespoon cornstarch (option) 
2 teaspoons butter 
1 teaspoon white vinegar 
Pinch salt 


Melt the butter and sugar in a medium skillet over medium heat. 

Stir until the sugar dissolves, about 3 minutes. 
Increase the heat to high. Add the pineapple, cornstarch and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. 
Remove from the heat; stir in vinegar and salt. 

Serve hot or cold and you can keep it in a tight container and store in a refrigerator for up to 30 days

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