Servings: 100 Portions (1-1/2 Gallons)
Portions: 1/4 Cup Each
1-1/2 quart (2 lb 12 oz) sugar, granulated
1-1/8 cups (5 oz) cornstarch
1-1/2 teaspoon salt
3 quart (6 lb 13 oz or 1-No. 10 can) pineapple, canned, crushed
3-1/4 quart juice, pineapple plus water, boiling
1-1/2 cups (12 oz) butter or margarine, softened
3/4 cup juice, lemon
1-1/2 teaspoon lemon, rind, grated
Drain pineapple; reserve juice; set aside. Combine sugar, starch, and salt; add to juice
and water liquid. Bring to a boil; cook 5 minutes or until thick and clear; remove from
heat. Add liquids gradually to mixture while beating at low speed. Scrape down bowl.
Continue mixing until smooth. Add pineapple, butter or margarine, lemon juice, and lemon
rind; mix well.
NOTE:
1 lb lemons A.P. (4 lemons) will yield 3/4 cup juice.
Sauce may be served over ice cream, puddings and plain cake squares.