1/4 c. butter
1 tsp. dry mustard
1/2 tsp. dry ginger
1/2 c. pineapple and apricot jam
1 tbsp. red wine vinegar
1 (13 oz.) can pineapple tidbits
1 tbsp. cornstarch
2 tbsp. water
1/2 c. raisins
1/2 c. cherries
1/3 c. brandy

Heat butter, mustard and ginger until bubbly. Stir in jam. Add vinegar and 3/4 cup syrup from pineapple. Stir in cornstarch blended with water. Cook, stirring until thick, about 3 to 4 minutes. Add drained pineapple, raisins and cherries. Heat brandy and flame.