Jeweled Pineapple Sauce Recipe

300 gm medium can of crushed pineapple
25 g/1 oz/2 tbsp caster (superfine) sugar
25 g/1 oz glace (candied) cherries, chopped
30 ml/2 tbsp chopped angelica

15 ml/1 tbsp currants
10 ml/2 tsp cornflour (cornstarch)

60 ml/4 tbsp water
Finely grated rind and juice of 1 lemon or lime

Method:

Put the contents of the can of pineapple in a saucepan and add the sugar, cherries, angelica and currants. Blend the cornflour with the water and add to the pan with the lemon or lime rind and juice. Bring to the boil and cook, stirring, for 2 minutes. Serve hot over ice cream.