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1 pickled tongue
1/4 cup white raisins
1 can pineapple chunks, drained
1 cup pitted black cherries, drained
1 small jar orange marmalade
1/2 teaspoon dry mustard
1/2 cup brown sugar
1/4 cup white vinegar
2 cups orange juice
Juice of 1 lemon
8 to10 gingersnaps

Cook tongue according to package directions.

Simmer remaining ingredients for 1/2 hour. Slice tongue and layer with sauce.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A