Pare and cut some large, ripe pineapples into small pieces; put them in a stone jar or large bowl; sprinkle a little sugar between and let the pineapples stand covered with a cloth in cellar for 36 hours, or until they have bubbles on top; then strain through a sieve or coarse bag, and if not clear enough strain again through a flannel bag; add to each pint of juice 1 pound of sugar; stir until the sugar is melted; then put it over the fire and simmer 3 minutes; skim and put the syrup in bottles; cork well and keep them in cool place. This syrup may be thinned with 2 parts plain syrup.

What do we use all these nice sauces with?

"mithunchowdhury" > wrote in
message ...
>
> Pare and cut some large, ripe pineapples into small pieces; put them in
> a stone jar or large bowl; sprinkle a little sugar between and let the
> pineapples stand covered with a cloth in cellar for 36 hours, or until
> they have bubbles on top; then strain through a sieve or coarse bag, and
> if not clear enough strain again through a flannel bag; add to each pint
> of juice 1 pound of sugar; stir until the sugar is melted; then put it
> over the fire and simmer 3 minutes; skim and put the syrup in bottles;
> cork well and keep them in cool place. This syrup may be thinned with 2
> parts plain syrup.
>
>
>
>
> --
> mithunchowdhury
>