Cranberry pineapple chutney

 
                        CRANBERRY PINEAPPLE CHUTNEY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Relishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       oz           Pkg fresh Cranberries
      1/2                Pineapple (Fresh) -OR-
    1       sm           Can of canned Pineapple
    1                    1" long piece of 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
    1       pn           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. Submitted By RHOMMEL
     On   SAT, 25 NOV 1995 164645
   ~0500
  
 
 
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