Mustard Sauce

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This recipe was given to me August 4th, 1970 and I have made for every Christmas Eve ever since. The cherries give it that Christmas look. It is wonderful with ham.

  • 1 10 ounce can Pineapple Chunks
  • 12 Maraschino Cherries halved 6-red and 6-green
  • 3 Tbsp French’s Mustard
  • 1 Tbsp Cornstarch
  • ¼ Tsp Salt
  • 2 Tbsp Sugar

Reserving the syrup drain the pineapple well. Add water to the syrup to make 1 cup. Mix cornstarch, sugar, and salt with liquid. Cook until clear. Stir constantly. Add mustard. It may separate -just keep stirring and it will come together. Add pineapple and cherries. Serve cold.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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