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  Recipe Home » Misc » Cranberry Pineapple Chutney
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  Cranberry Pineapple Chutney
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 163
Ingredients:
12 oz Pkg fresh Cranberries
1/2 Pineapple (Fresh) -OR-
1 small Can of canned Pineapple
1 1" long piece of fresh Ginger Root
1 small Hot Chili Pepper
1 medium Lemon
2 Whole Cloves (opt)
2 Allspice Berries -OR-
1/8 tsp Ground Allspice
1 Stick Cinnamon -OR-
1/2 tsp Ground Cinnamon
1/4 cup Raisins
1/2 cup Dark Brown Sugar
1/2 cup Raspberry Vinegar
1 pinch Salt
Instructions:
1. 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.

2. 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. Submitted By RHOMMEL On
SAT, 25 NOV 1995 164645 ~0500
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