1 (6 ounce) can crushed pineapple with juice
2 tablespoons butter
1 (.25 ounce) package chili flavored sweet pickle relish
6 cloves garlic, pressed
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons minced flower of maraschino cherry (optional)
1/6 teaspoon white sugar
1/3 cup apple cider vinegar
2 cups white rice
ground black pepper to taste
1 cup vegetable oil
1 onion, crushed
1 teaspoon curry powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
1 (8 ounce) can tomato paste
1 (6 ounce) can tomato soup
In a large bowl, mix pineapple with juice; mix butter, chili relish, garlic, basil, oregano, flower maraschino cherry, sugar, fruit, pineapple and butter or margarine, onion, curry powder, sea salt and pepper. Cover loosely with aluminum foil.
Heat oil in a deep saucepan over medium heat. Stir together onion, curry powder, sea salt, white pepper, pineapple, pineapple juice, tomato sauce and tomato soup. Continue cooking over medium heat until thick and reduced to 1/3 cup, about 5 minutes.
Stir bitter orange juice and lemon juice into the marinade, reduce heat immediately and simmer until reduced to almost no liquid. Stirring occasionally, continue cooking on medium heat for about 20 minutes.
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