Sunday, March 10, 2013

Pineapple Mustard Dipping Sauce

Need an appy for St. Pat's or Easter dinner? I made this Pineapple Mustard Dipping Sauce and love the fun gold color for spring! It's kinda sweet, kinda mustardy and the touch of cinnamon balances it out well. The best thing is the mustard doesn't overpower it and you can taste pineapple.
I served it with Hillshire Farms Turkey Lit'l Smokies.
Don't hesitate to serve this with anything, sliced kielbasa, meatballs or mini franks...
this is really fun folks!
Note: This recipe is plenty enough for 3-4 packs of mini wienies and easily halved:@)

Pineapple Mustard Dipping Sauce
1 can (20 oz) crushed pineapple, with juice-use 1 C if cutting recipe in half
1/4 C prepared yellow mustard
1 C sugar
1/4 tsp cinnamon
1/4 C cornstarch mixed with enough water to make it pourable-approx 2 Tblsp
  1. Run the pineapple through a food processor or blender, the smoother the better.
  2. Add everything except cornstarch and water to a 2 quart pot.
  3. Heat to a boil, reduce heat.
  4. Add cornstarch slurry, cook until it thickens enough to coat a spoon.
  5. Serve with heated meat.
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