1 (8 ounce) can crushed pineapple - drained, stored
1 (4.5 ounce) can sliced celery
1 cup chopped onion
1/2 cup chopped celery
1 tablespoon lemon juice
1 teaspoon prepared horseradish
1 teaspoon prepared horseradish
2 teaspoons distilled white vinegar
1 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C). Spray cookie sheets with cooking spray.
Combine pineapple and celery, onion, lemon juice and horseradish. Mix well and place mixture in an 8x8 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
While the jelly mixture is baking, combine vinegar and horseradish. Pour over the pineapple mixture and stir corn syrup and lemon juice into the mixture. Cover and refrigerate until sitting with the plastic wrap on.
While the jelly mixture is baking, mix grapes, celery, onion, celery and lemon juice. Pour mixture over the pineapple mixture and toss gently until evenly coated. Then remove plastic wrap and chill overnight.
While the jelly mixture is cooling, if desired, stir horseradish, sage, rosemary and rosemary into the jelly mixture. Pour into the pineapple mixture. Remove plastic wrap and chill overnight.
Pour mixture into a 9x13 inch baking dish. Cover tightly with waxed paper. Refrigerate 4 hours before cutting into slices.
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