Instructions: Make this sauce no more than 24 hours ahead, as it can ferment.

Refrigerate, covered, once it cools.

Cut the pineapple into a 1/4 inch dice, saving the juices. Place in a nonreactive heavy saucepan along with any reserved juices; add sugar and ginger. Bring to a boil, reduce heat to medium and cook at a gentle boil, stirring occasionally, for 15 minutes or until the sauce thickens slightly.

Cool to room temperature. Refrigerate, covered, for up to 24 hours.

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