1 (1 ounce) square unsalted butter
1 1/4 cups crushed pineapple juice
2 teaspoons lemon juice
1 teaspoon orange juice
1/2 teaspoon lemon zest
1/4 teaspoon salt
2 teaspoons ground black pepper
1/4 teaspoon ground cinnamon
1 tablespoon balsamic vinegar
2 tablespoons tomato paste
1 tablespoon distilled white vinegar
2 teaspoons rum
1/2 cup chopped red onion
1/2 cup red wine
1 teaspoon apple cider vinegar
1 teaspoon white vinegar
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Combine butter, pineapple juice, lemon juice, lemon zest, salt, pepper, cinnamon and balsamic vinegar in a medium saucepan. Bring to a boil, stirring constantly. Cook, stirring constantly, for 1 minute, stirring constantly. Boil, stirring constantly, for 2 minutes. Stir in tomato paste, vinegar, tomato paste, vinegar, rum and apple cider vinegar. Bring mixture to a boil, stirring constantly. Remove from heat and stir in white vinegar. Return mixture to saucepan with lemon juice, orange juice and lemon zest. Stir together. Heat to boiling and pour mixture over loaves of loaves loaves of loaves of loaves of loaves of loaves of loaves of loaves of loaves of loaves of loaves of loaves of loaves of loaves of loaves of loaves. Serve hot or cold.
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