1 (12 fluid ounce) can or bottle orange juice
1 (6 ounce) can pineapple juice
1 (1.5 fluid ounce) jigger Irish cream liqueur
1 teaspoon ground ginger
1 cube chicken bouillon cube
1/2 teaspoon white sugar
1/2 teaspoon salt
1 tablespoon butter
1 small onion, chopped
1 (10 ounce) can frozen orange juice concentrate, thawed
1 (10 ounce) can frozen raspberry sauce
1 (6 ounce) can pineapple juice concentrate
1 cup crushed pineapple
1 cup pecans
Fill a large shallow dish with water. Add orange juice, pineapple, liqueur and ground ginger. Mix well.
In a medium saucepan, heat 1 can of orange juice concentrate, stirring constantly, until heated through. Stir in pineapple juice concentrate, raspberry sauce and pineapple juice concentrate. Return mixture to saucepan and heat through; stir until mixture thickens enough to coat the back of a metal spoon.
Pour a large saucepan of water into a small saucepan. Bring to a boil, then reduce heat to low. Add the orange juice concentrate, pineapple juice concentrate, crushed pineapple and pecans. Bring mixture to a boil; reduce heat and simmer until heated through.