1 (8- oz.) can juice-packed pineapple slices
1 (11- oz.) can mandarin oranges
1 tbsp. rice vinegar (unseasoned)
1 tbsp. finely minced crystallized ginger
1½ tsp. minced fresh tarragon

Prep: 10 minutes
Cook: 5 minutes
Makes: About 1.5 Cups


1. Drain pineapple juice into a small saucepan. Cook over medium heat for 5 minutes or until syrupy.

2. Drain and discard juices from oranges. Coarsely chop pineapple and oranges and add to pan. Stir in vinegar, ginger and tarragon and let cool.

Farm to Fork
Farm to Fork
Farm to Fork
Farm to Fork