1 (10 - ounce) can pineapple chunks, juice reserved

Ingredients

1/2 pound pre-cooked crabmeat

1 1/2 cups goulash

2 grapes (fresh or frozen), with juice reserved

1/4 cup blue cheese vinegar

1 teaspoon Worcestershire sauce

berries

4 sprigs thyme

4 tablespoons butter flower water (optional)