1 cup white wine
2 tablespoons distilled white vinegar
2 cups orange juice, divided
2 cups green juice
1 cup distilled white vinegar
1 cup soy sauce
2 tablespoons distilled white vinegar
1 (7 ounce) can crushed pineapple, drained
In a medium saucepan, combine the wine vinegar, orange juice, prepared Dijon mustard, orange zest, orange zest, orange zest, orange zest, lemon zest and lemon zest. Cook over medium heat, stirring occasionally, until the citrus zest is concentrated. Reduce heat to medium, and stir frequently, until the mixture is thick, but not sticky. Remove from heat.
Stir in the orange juice, vinegar, soy sauce, and white vinegar. Cook over medium heat, stirring constantly, until the vinegar is thickened. Stir in pineapple. Reduce heat to low and simmer for about 20 minutes, stirring occasionally. Garnish with sliced oranges and sliced pineapple. Serve immediately.