Instructions: Heat pineapple and orange juice in an uncovered saucepan over low heat for 2 to 3 minutes. Add peel, nutmeg, black pepper, and ginger, mixing in thoroughly. Stir in lemon juice, vinegar, and soy sauce. Turn heat up to medium and cook another minute. Whisk in honey. Bring to a boil over meium heat and boil for 1 minute. Whisk in the cornstarch mixture and bring back to a boil. Continue to cook until thick (about 30 seconds), whisking constantly. Serve immediately.

This recipe yields about 1 1/2 cups of sauce.

This sauce may be stored in the refrigerator for up to 5 days, or in the freezer for up to three months.

Suggested pairings: Chicken, pork roast, ribs.

Comments: This sauce conjures up a South Seas feel faster than the decor at Trader Vics. The recipe calls for freshly grated ginger, which some cooks use infrequently. To keep ginger fresh between uses, store ginger root in a resealable plastic bag in the freezer. Just take out and grate when needed.

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