1/2 pound butter or margarine
2 onions, minced
3 tablespoons white sugar
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1 cup brown sugar
1 cup packed brown sugar
6 cloves garlic, minced
1 teaspoon dried parsley
6 teaspoons dried orange marjoram
2 tablespoons unsalted butter
dried rosemary and/or orange marjoram for garnish
1 dollop orange segmentation sauce
1 (8 ounce) can pineapple chunks
1 (8 ounce) can frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine 1/3 cup brown sugar, remaining brown sugar, rosemary, orange marjoram, butter, orange segmentation sauce, pineapple and whipped topping. Bring to a boil, stirring occasionally.
Bake at 350 degrees F (175 degrees C) for cupends, 5 to 10 minutes.
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