Ingredients

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

Directions:

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.

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