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Cranberry Pineapple Chutney

Cranberry Pineapple Chutney recipe image
This American sauce features Package fresh Cranberries 2 Allspice Berries -OR-, Fresh) -OR- 1/8 teaspoon Ground Allspice, Can of canned Pineapple 1 Stick Cinnamon -OR-, " long piece of fresh 1/2 teaspoon Ground Cinnamon. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 936.5
Dietary: Gluten-free, Vegetarian
Description
This American sauce features Package fresh Cranberries 2 Allspice Berries -OR-, Fresh) -OR- 1/8 teaspoon Ground Allspice, Can of canned Pineapple 1 Stick Cinnamon -OR-, " long piece of fresh 1/2 teaspoon Ground Cinnamon. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 12 oz Package fresh Cranberries 2 Allspice Berries -OR-
  • 1/2 Pineapple (Fresh) -OR-
  • 1/8 teaspoons Ground Allspice
  • 1 small Can of canned Pineapple 1 Stick Cinnamon -OR-
  • 1 " long piece of fresh
  • 1/2 teaspoons Ground Cinnamon
Directions
  1. 1
    Ginger Root 1/4 c Raisins 1 sm Hot Chili Pepper 1/2 c Dark Brown Sugar 1 md Lemon 1/2 c Raspberry Vinegar 2 Whole Cloves (opt) 1 pn Salt 1.
  2. 2
    Rinse and pick over Cranberries, discarding stems or blemished berries.
  3. 3
    Peel, core and finely chop the Pineapple.
  4. 4
    Peel and grate or mince the Ginger.
  5. 5
    Seed and mince the Chili.
  6. 6
    Remove two strips of zest from the lemon with a vegetable peeler and extract the juice from the fruit.
  7. 7
    Tie the Lemon zest and spices (if using whole spices) in a piece of cheesecloth, or just
  8. 8
    add them to the pot.
  9. 9
    Combine all ingredients in a saucepan.
  10. 10
    Because of the Cranberry's high acidity, they should not be placed in an aluminum or cast iron pan.
  11. 11
    Bring to a boil.
  12. 12
    Reduce heat and simmer the chutney for 8-10 minutes, or until the Cranberries begin to pop.
  13. 13
    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.
  14. 14
    Refrigerate at least 2 hours, preferably overnight.
  15. 15
    Remove the cheesecloth bundle

Nutrition Facts

Servings 4

Amount Per Serving
Calories 936.5kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 15.2mg1%
Total Carbohydrate 243.2g82%
Dietary Fiber 10.5g42%
Sugars 224.5g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allspice, american, apples, berries, boiling, canned, chutney, cinnamon, cranberries, cranberry, fresh, ground, long, package, piece, pineapple, sauce, simmering, stick, teaspoon
Read it online: https://www.chefs-mate.com/recipe/cranberry-pineapple-chutney/