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.