Mustard Sauce

This recipe was given to me August 4th, 1970 and I have made it for every Christmas Eve ever since. The cherries give it that Christmas look. It is wonderful with ham.

  • 1 10 ounce can Pineapple Chunks
  • 12 Maraschino Cherries halved 6-red and 6-green
  • 3 Tbsp French’s Mustard
  • 1 Tbsp Cornstarch
  • ¼ Tsp Salt
  • 2 Tbsp Sugar

Reserving the syrup drain the pineapple well. Add water to the syrup to make 1 cup. Mix cornstarch, sugar, and salt with liquid. Cook until clear. Stir constantly. Add mustard. It may separate -just keep stirring and it will come together. Add pineapple. Serve cool.

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