1 cup white sugar
1/4 cup melted butter
1 (10 ounce) can crushed pineapple, juice reserved
1/4 cup grated orange rind
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon dried savory
cleaned lemon zest from juice of 1 lemon zester
6 tablespoons half-and-half cream, divided
In a saucepan over medium heat, combine 1 cup white sugar, 1/4 cup butter, and 1 (10 ounce) can crushed pineapple, juice reserved, and orange rind. Cool. Stir at once, reduce heat to medium, cover. Cook until thick, stirring constantly; continue, checking regularly that mixture is as thick and gummy as you like it. Stir in 1/4 cup grated orange rind and 1/2 cup lemon juice. Cook 10 minutes, or until thickened; stir in 1/4 teaspoon salt and pepper and paprika. Stir in 1/2 cup cream and celery. Serve hot.