Cranberry Pineapple Chutney

search

Cranberry Pineapple Chutney

Ingredients

  • 12 ounces pkg fresh cranberries
  • 1/2 pineapple or 1 sm can pineapple
  • 1 1" long piece fresh ginger root
  • 1 sm hot chili pepper
  • 1 md lemon
  • 2 whole cloves (opt)
  • 2 allspice berries or 1/8 ts ground allspice
  • 1 stick cinnamon or 1/2 ts ground cinnamon
  • 1/4 c raisins
  • 1/2 c dark brown sugar
  • 1/2 c raspberry vinegar
  • pinch salt

Instructions

Rinse and pick over cranberries, discarding stems or blemished berries. Peel, core and finely chop the pineapple. Peel and grate or mince the ginger. Seed and mince the chili. Remove two strips of zest from the lemon with a vegetable peeler and extract the juice from the fruit. Tie the lemon zest and spices (if using whole spices) in a piece of cheesecloth, or just add them to the pot. Combine all ingredients in a saucepan. Because of the cranberry's high acidity, they should not be placed in an aluminum or cast iron pan. Bring to a boil. Reduce heat and simmer the chutney for 8-10 minutes, or until the cranberries begin to pop. Correct the seasonings, adding more sugar, vinegar and lemon juice as needed; the chutney should be a little sweet a little sour and a little spicy. Refrigerate at least 2 hours, preferably overnight. Remove the cheesecloth bundle.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window