Cranberry Pineapple Chutney Recipe

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Servings: 1

Ingredients

Cost per recipe $4.97 view details
  • 1 x 12 oz package fresh Cranberries
  • 1/2 x Pineapple (Fresh) -Or possibly- [1 small can - canned Pineapple]
  • 1 x 1" long piece of fresh Ginger Root
  • 1 sm Warm Chili Pepper
  • 1 med Size Lemon
  • 2 whl Cloves [optional]
  • 2 x Allspice Berries -Or possibly- [1/8 Tsp. Grnd Allspice]
  • 1 stk Cinnamon -Or possibly- [1/2 Tsp. Grnd Cinnamon]
  • 1/4 c. Currants -Or possibly- [Raisins]
  • 1/2 c. Dark Brown Sugar, or possibly to taste
  • 1/2 c. Raspberry Vinegar
  • 1 pch Salt

Directions

  1. 1. Rinse and pick over Cranberries, discarding stems or possibly blemished berries.
  2. Peel, core and finely chop the Pineapple. Peel and grate or possibly 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 possibly just add in them to the pot.
  3. 2. Combine all ingredients in a saucepan. Because of the Cranberry's high acidity, they shouldn't be placed in an aluminum or possibly cast iron pan. Bring to a boil. Reduce heat and simmer the chutney for 8-10 min, or possibly till 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. Chill at least 2 hrs, preferably overnight. Remove the cheesecloth bundle.
  4. Yield: 4 C., or possibly 6 - 8 servings
  5. Prep Time: 15 Min
  6. Cooking Time: 10 -15 Min, plus 2 Hrs or possibly more for chilling

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 649g
Calories 633  
Calories from Fat 8 1%
Total Fat 0.9g 1%
Saturated Fat 0.12g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 205mg 9%
Potassium 700mg 20%
Total Carbs 158.87g 42%
Dietary Fiber 17.3g 58%
Sugars 125.31g 84%
Protein 2.56g 4%
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