Orange-Pineapple Sauce

Oxmoor House
1 3/4 cups


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1/4 cup butter or margarine
1 1/2 cups sugar
1/3 cup pineapple juice
1/2 (6-ounce) can frozen orange juice concentrate, thawed and undiluted


Melt butter in a heavy saucepan over low heat; add remaining ingredients, stirring well. Bring to a boil; remove from heat. Serve warm over ice cream or pound cake.

Note: Sauce may be refrigerated in a covered container.

Created date

February 2010