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Apricot Glazed Bologna Recipe
|Canned apricot halves||8 3⁄4 Ounce|
|Crushed pineapple||1⁄4 Cup (4 tbs) (Drained, Reserve Syrup)|
|Honey||1⁄4 Cup (4 tbs)|
|Light brown sugar||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Cider vinegar||1 Tablespoon|
|Garlic||1 Clove (5 gm), quartered|
|Bologna roll||2 1⁄2 Pound (4 1/4 In. Diameter)|
Serving size: Complete recipe
Calories 2327 Calories from Fat 967
% Daily Value*
Total Fat 107 g165.4%
Saturated Fat 0.01 g0.05%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 491 mg20.5%
Total Carbohydrates 201 g67%
Dietary Fiber 2.9 g11.7%
Sugars 150.2 g
Protein 150 g300.7%
Vitamin A 0.2% Vitamin C 36.5%
Calcium 7.5% Iron 24.4%
*Based on a 2000 Calorie diet
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.
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 350Â°F about 45 minutes, or until bologna roll is heated through; spoon remaining sauce over roll after about 25 minutes.