Sauce cockaigne

6 Servings

Ingredients

Quantity Ingredient
2 cups Dried apricots
1¼ cup Water
1⅓ cup Sugar
5 cups Canned crushed pineapple

Directions

Cook apricots and water in widbottmed covered sauce pan until fruit is pulpy and disintegrates easily when stirred. Add sugar, stir until dissolved. Add canned pineapple, bring mixture to boil. Pour into jars and cover; store refrigerated. --> 8 cups.

Serve with custards, glazed bananas, cottage pudding, waffles, etc, either alone or with whipped cream.

From The Joy Of Cooking

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