1 can (20 oz.) crushed pineapple in heavy syrup
1 c. sugar
1 c. water
1 c. vinegar
1 tbsp. dark soy sauce
2 tbsp. cornstarch
2 tbsp. cold water
1 c. plum sauce or plum jam

Heat pineapple (with syrup), sugar, water, vinegar and soy sauce to boiling. Mix cornstarch and 2 tablespoons water; stir in pineapple mixture. Heat to boiling, stirring constantly. Cool to room temperature; stir in plum sauce. Cover and refrigerate. Serve with appetizers. Yield: 5 2/3 cups.

Orange marmalade may be substituted for the plum sauce.