Tom's Tangy Pineapple Sauce

Tom's Tangy Pineapple Sauce

Ingredients

• 1 fresh, ripe pineapple (about 3 pounds)
• 1 cinnamon stick
• 1/3 cup light or dark rum, or orange juice
• 1/3 cup light packed brown sugar
• 1 medium onion, peeled and diced
• 1 cup dried currants
• 4 garlic cloves, peeled and minced
• 1 (4-by-1-inch) piece fresh ginger, peeled and julienned
• 1/4 cup soy sauce
• 1/2 cup Celia's Traditional balsamic vinegar
• 5 whole cloves secured in cheesecloth, or 1 teaspoon ground cloves

Directions

1. Cut off the pineapple top and bottom. Cut the pineapple into quarters, and remove the fruit from the rind with a small knife. Remove the core and any small brown "eyes" and bristles. Cut into 1-inch chunks.
3. Place the pineapple, cinnamon stick, rum, brown sugar, onion, currants, garlic, ginger, soy sauce, balsamic vinegar, and cloves in the slow cooker. Stir well, cover, and cook on HIGH for 2 to 4 hours, or until the ginger is soft and the flavors have melded. The pineapple won't soften very much as it cooks.
5. Turn off the slow cooker and let the sauce cool, uncovered. Spoon into a sterilized container and refrigerate.