Apricot Glazed Bologna Recipe
Ingredients
| Apricot | 1 Can (10oz) | |
| Crushed pineapple | 1/4 Cup (16 tbs), drained | |
| Honey | 1/4 Cup (16 tbs) | |
| 1/4 cup packed light brown sugar | ||
| Salt | 1/4 Teaspoon | |
| Few grains white pepper | ||
| Cider vinegar | 1 Tablespoon | |
| 1 large clove garlic, quartered | ||
| Bologna piece | 1 | |
Directions
Puree apricots.
Add enough reserved pineapple syrup to puree to make 1 cup.
Pour into a saucepan; stir in a mixture of the pineapple, honey, brown sugar, salt, white pepper, and vinegar.
Add garlic pieces, speared on picks.
Bring mixture rapidly to boiling, reduce heat to medium and cook for 10 minutes, stirring occasionally.
Remove garlic.
Meanwhile, cut bologna diagonally into 3/4 inch slices, about one-half through the roll.
Set on rack in a shallow pan.
Spoon about half of the apricot sauce over bologna.
Bake at 350°F about 45 minutes, or until bologna roll is heated through; spoon remaining sauce over roll after about 25 minutes.
Add enough reserved pineapple syrup to puree to make 1 cup.
Pour into a saucepan; stir in a mixture of the pineapple, honey, brown sugar, salt, white pepper, and vinegar.
Add garlic pieces, speared on picks.
Bring mixture rapidly to boiling, reduce heat to medium and cook for 10 minutes, stirring occasionally.
Remove garlic.
Meanwhile, cut bologna diagonally into 3/4 inch slices, about one-half through the roll.
Set on rack in a shallow pan.
Spoon about half of the apricot sauce over bologna.
Bake at 350°F about 45 minutes, or until bologna roll is heated through; spoon remaining sauce over roll after about 25 minutes.
Chef
