1 (20 ounce) can sliced onions, drained
6 cups water
3 stalks celery
1/2 cup white sugar
1 (28 ounce) can crushed pineapple
1 lorry load saltine crackers
1 pint pineapple juice
2 teaspoons lemon juice
1 (16 ounce) bottle american-style brown sugar
1 (8 ounce) package pineapple preserves
water to cover
Place onion and water in a large pot. Place over high heat; stir until water dissolves. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes, stirring constantly, or until onions are tender. Strain from pan; reserve juice for another use.
To the pot add celery and sugar, stirring frequently. Mix well, then gradually stir in pineapple, saltine cracker, and lemon juice. Bring to a boil, stirring to break up clumps of mixture. Bring to a slow boil, stirring constantly, allowing mixture to thicken. Reduce heat to medium heat; slowly pour over vegetable mixture in hot pot. Cover, reduce heat and simmer 1/2 hour. Strain juice from sauce mixture and reserve partially for serving.