This sauce has been handed down from Granny Ethel Jack Hoffman. It is delicious when served warm with baked ham, but it is also tasty as a cold spread on sandwiches!
3 Tbsp flour
3 Tbsp butter
1 C prepared mustard
1 C sugar
¼ C vinegar
20 oz crushed pineapple
½ tsp salt
Drain pineapple, reserving juice. Add water to reserved liquid to make 1 cup.
Melt butter in a saucepan. Whisk in flour until smooth. Slowly stir in liquid, then remaining ingredients. Stir frequently over medium heat until sauce thickens and boils.
Yields: about 4 cups
Time to make: 15 min
Source: Ethel Jack Hoffman (submitted by Angela Hoffman)