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Cranberry - Pineapple Chutney
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    Cranberry - Pineapple Chutney

  • 1 12 ounce package fresh Cranberries
  • 1/2 Pineapple (Fresh) -OR- [1 small can - canned Pineapple]
  • 1 1" long piece of fresh Ginger Root
  • 1 Small Hot Chili Pepper
  • 1 Medium size Lemon
  • 2 Whole Cloves [optional]
  • 2 Allspice Berries -OR- [1/8 Tsp. Ground Allspice]
  • 1 Stick Cinnamon -OR- [1/2 Tsp. Ground Cinnamon]
  • 1/4 Cup Currants -OR- [Raisins]
  • 1/2 Cup Dark Brown Sugar, or to taste
  • 1/2 Cup Raspberry Vinegar
  • Pinch of Salt
  • 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.

    Yield: 4 Cups, or 6 - 8 servings Prep Time: 15 Minutes
    Cooking Time: 10 - 15 Minutes, plus 2 Hours or more for chilling

    Origin: The New York Times, with alternate ingredients.
    From: lThe Chile-Heads Recipe Collection
    Posted By:Michael Bowers
    Post Date: Thu, 20 Nov 1997

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