2 cans (8 oz) pineapple, crushed (in juice), undrained
1 pkg (10 oz) frozen strawberries, thawed, pureed
1/4 cup granulated sugar
4 teaspoon cornstarch
1 lemon, juiced and peel grated
Combine pineapple, strawberries, vegan sugar, cornstarch, 1 teaspoon lemon peel and 1 tablespoon lemon juice in a large saucepan. Cook, stirring until sauce boils and thickens. Cool.