Instructions: Combine vinegar, water, sugar, salt, bay leaf, cloves and raisins. Let stand for 1/2 hour. In covered blender jar, blend gingersnaps (in 2 runs)

at low speed until crumbled; set aside. Blend onion (in 2 runs) at high speed until chopped. Saute onion in butter until lightly browned. Add gingersnap crumbs and liquid from raisin mixture; cook, stirring now and then until thick and smooth. Add raisins (discard bay leaf and cloves), pineapple, and turkey. Simmer for 10 minutes. Serve over rice.

Makes 4 to 6
servings.

Pork Snap Variation: Substitute pork for the turkey. Add 1 to 2 tsp prepared mustard to the sauce.

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