Apricot & Carmelized Pineapple Pizza Sauce

Adapted from Pillsbury and Rev. David McKinney; Photo by Egor Kosten

For the Apricot Jam*:
    • 3 cups The Perfect Purée Apricot Puree, thawed
    • 1 (1 3/4 oz.) package powdered fruit pectin
    • 2 tbsp. lemon juice
    • 1/2 cups sugar
Method for the Apricot Jam:
1. Combine the puree, lemon juice and powdered fruit pectin in a saucepan.
2. Stir and cook over medium heat until the mixture begins to bubble. You do not have to bring the mixture to a hard boil.
3. Increase to medium-high heat and stir until it reaches a full rolling boil. Boil hard for 1 minute.
4. Remove from heat and skim foam from top of jam.
5. Pour into hot, sterilized, half-pint canning jars, and seal.
6. Process the apricot jam for 10 minutes in a boiling water bath. Then remove the jars from the pot and place on a dry towel to cool.
For the Carmelized Pineapple sauce:
    • 1/4 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed
    • 3/4 cup Apricot Jam* (see recipe above)
    • 1/3 cup brown sugar
    • 1 tbsp. cornstarch
    • 1/4 tsp. ground ginger
    • 3 tbsp. cider vinegar
    • 2 tbsp. ketchup
    • 1/2 tsp. Worcestershire sauce
Method for the Carmelized Pineapple sauce:
1. In a 2-quart saucepan, add all sauce ingredients; stir with wire whisk until blended.
2. Bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 5 to 7 minutes, stirring occasionally, or until sauce is thickened.
3. Remove from heat and let cool before placing on top of store bought or fresh pizza.