| A: | 1/4C peach preserves |
| 1/4C apricot preserves | |
| 1/4C pineapple chunks | |
| 6T corn syrup | |
| 10t vinegar | |
| 3t corn starch | |
| 1t hot Chinese mustard | |
| 1/2t salt | |
| 1/2t garlic powder | |
| pineapple juice | |
| B: | 3-4 drops red food coloring |
| 1. | Combine (A) in blender, liquefy. |
| 2. | Heat in saucepan over medium high heat, stirring until bubbling and thickened. |
| 3. | Add (B), stir. |
| 4. | Store in glass jars, keep refrigerated. |
Servings: 4