Chutney barbecue glaze

3 cups

Ingredients

Quantity Ingredient
1 each Crushed pineapple, 20 oz can
½ cup Chutney, cut-up
2 tablespoons Brown sugar
2 tablespoons Butter
1 teaspoon Salt
1 teaspoon Ginger, ground

Directions

In a saucepan combine all ingredients. Bring to a boil; reduce heat and simmer 15 minutes. Use to baste lamb, pork or ham klast 15 minutes of grilling. Pass remainder.

Submitted By GRANT AMES On 03-17-95

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