Recipe#487

Servings: YIELD: 100 Portions (1 1/2 Gallons)
Portions: 1/4 Cup Each
Pan Size:
Temperature:

INGREDIENTS

1 1/2 qt. (2 lb 12 oz) sugar, granulated
1 1/8 cups (5 oz) cornstarch
1 1/2 tsp. salt
3 qt. (6 lb 13 oz or 1-No. 10 cn) pineapple, canned, crushed
3 1/4 qt. juice, pineapple plus water, boiling
1 1/2 cups (12 oz) butter or margarine, softened
3/4 cup juice, lemon
1 1/2 tsp. lemon, rind, grated

INSTRUCTIONS

Drain pineapple; reserve juice; set aside. Combine sugar, starch, and salt; add to juice and water liquid. Bring to a boil; cook 5 minutes or until thick and clear; remove from heat. Add liquids gradually to mixture while beating at low speed. Scrape down bowl. Continue mixing until smooth. Add pineapple, butter or margarine, lemon juice, and lemon rind; mix well.

NOTE: 1. 1 lb lemons A.P. (4 lemons) will yield 3/4 cup juice.
2. Sauce may be served over ice cream, puddings and plain cake squares.