Waste Not, Wine More

In our wine making endeavors, we allowed many, many pineapples to enter the house to become fodder for the wine mill.  I dislike waste, but want a clear, pretty-colored wine product, so the skins had to come off.  But what to do with the skins?  After processing 10 pineapples, I came away with roughly 9# of skins, a magnificent quantity, but what to do with them?  The internet provided an interesting recipe for them, which I will share here:

Pineapple Chili Syrup Sauce

 Chop roughly 9# pineapple skins into 2x1/2" pieces (approx), and toss to coat well with: 6# sugar.

Let it sit, let it sit for a good, long while.  Poke at it a bit here and there, then ignore it for a while, when night falls, stick it in the fridge overnight.  Take it out the next day and stir it up a bit, and heat it all in a heavy-bottomed pot over medium/low heat until it simmers.  Strain out the chunks, then strain again through a finer sieve to get the wee tiny chunks out.  Return to heat and simmer some more.  Add:

1.5cup lemon juice

1cup honey

1 TBS + 1 tsp ginger powder

1 TBS hot chilli powder

1 TBS Ancho chili powder

Return to simmer, skimming off the scum that rises to the top.  Keep skimming, that stuff is kinda gross.  Simmer for about an hour, reducing it some.  Pour into pint jars, process in boiling water canner for 15 minutes.