Reviewed: Jan. 23, 2012

Quite good. Made it with a high quality european marmalade (more flavor, less sugar) but was still a litle sweet for my palate, so I sqeezed in a little lemon juice. I am serving this tonight on an angelfood cake buffet with several other options******. could be GREAT as an element on a BANANA SPLIT:)***** I needed to cook mine longer than the directions specified to get the thick sauce I desired. Sometimes I need to walk away from a sauce like this and let it chill to see if I have the sweetness I like. It is easy to alter with a bit of splenda. This is also a descent mix in for plain yogurt.

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: May 2, 2011

Delicious! I used fresh pineapple and left out the sugar (because the pineapple I had was oh-so-sweet) and even added some homemade jalapeno jelly to the mix and it was awesome. Thanks for sharing!

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Reviewer:

Angela R.

Cooking Level: Expert

Home Town: Buffalo Lake, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 8, 2010

put this over a scoop of raspberry sherbet, which is sitting on banana slices and top with toasted coconut! Tropical sundaes to die for!

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Reviewer:

Beth

Cooking Level: Intermediate

Home Town: York, Maine, USA

Reviewed: Mar. 27, 2010

This is great! Ran the mix thru a food processor to break down the chunks and added a little more cornstarch to make it thicker. When cooled, I added the sauce to a tub of fat free whipped cream and used it as a topping for angel food cake. Perfect for a low-fat dessert. My husband loved it and we brought the cake to a birthday party where it disappeared! Mixed with low-fat cream cheese this would be excellent as a fruit-dip or you could use the sauce for a topping on cheesecake! Thanks for a great recipe.

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Reviewer:

RAESQUARE

Cooking Level: Intermediate

Reviewed: May 21, 2008

This was very tasty! Easy to make and was great served over frozen pound that was thawed and sliced.

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Reviewer:

MrsFisher0729

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Apr. 25, 2008

This sauce was great! I really liked the orange marmalade, it rounded out the tart pineapple flavor very nicely. It's very sweet and flavorful though, so you don't need much. I only had pineapple chunks, so I ended up pureeing the sauce in a food processor after I cooked it, and it turned out beautifully!

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