• 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.


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