Pina colada spread

2 servings

Ingredients

Quantity Ingredient
2 larges Oranges
20 ounces Can crushed pineapple, undrained
1 cup Sugar
1 each Pk reduced calorie powdered fruit pectin (1 3/4 oz.)
½ cup Coconut
½ teaspoon Rum extract

Directions

MAKES: 2 PINTS

Using vegetable peeler or zester, remove 1 tablespoon orange peel from oranges beingcareful not to include white membrane. Cut peel into slivers to equal 1 tablespoon. Set aside. Peel orange, removing as much white membrane as possible. Section oranges removing seeds to yield 1½ cups. Finely chop by hand or in food processor. Transfer to 3-qt pan; add pineapple. In small bowl, combine sugar and pectin; mix well. Stir into orange and pineapple; let stand 5 minutes. Bring to a boil over high heat, stirring constantly. Boil vigorously for 1 minute. Remove from heat. Stir in reserved orange peel, coconut, and rum extract. Carefully ladle into hot clean jars to within ½" of tops. Wipe, quickly cover with tight fitting lids. Let stand at room temperature until cool. Refrigerate at least 24 hours. Store in fridge up to three weeks or freeze up to three months. Carolyn's Note: The only nutritional information I noted was that there is no fat. Source: Handwritten Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 10-31-94

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