Recipe - Cranberry - Pineapple Chutney

1 12 ounce package fresh
Cranberries
One half Pineapple (Fresh) OR [1
small can canned
Pineapple]
1 1" long piece of fresh
Ginger Root
1 small Hot Chili Pepper
1 md Size Lemon
2 Whole Cloves [optional]
2 Allspice Berries OR [1/8
Tsp. Ground Allspice]
1 Stick Cinnamon OR [1/2
Tsp. Ground Cinnamon]
One fourth cup Currants OR [Raisins]
One half cup Dark Brown Sugar; or to
taste
One half cup Raspberry Vinegar
1 pn Salt

(As printed in the New York Times, with alternate ingredients [ ] )

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 810 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

From the ChileHeads Recipe Collection URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

Posted to CHILEHEADS DIGEST V4 #208 by Michael Bowers
bowers@elsie.ucdavis.edu on Nov 20, 1997