2 (4 ounce) cans hamburger
2 (10 ounce) cans crushed pineapple
4 ounces chopped onion
1 large tomato, seeded and quartered
1 cup loosely packed dried currants
1/2 small red onion
1 small stalk celery, grated
1 (23 ounce) jar grape juice
2 tablespoons lemon juice
salt and pepper to taste
Place the can of processed meat in the bottom of a plastic bowl. Boil until water does not evaporate, making sure the water does not touch the meat. Remove meat cool; discard meat. Add the pineapple and currants along with the onion and tomato. Mix thoroughly. Cover, seal and refrigerate. Mix in grape juice, lemon juice, salt and pepper. Cover, refrigerate for at least 2 hours.
Remove acid-spiked meat from refrigerator and invert onto foil-lined plastic wrap. Remove meat from foil and cut into quarters. Place on a plate or platter; serve, garnished with pineapple jelly.
⭐ ⭐ ⭐ ⭐ ⭐