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Ingredientes
- 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
Direcciones
- 1. Rinse and pick over Cranberries, discarding stems or possibly blemished berries.
- 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.
- 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.
- Yield: 4 C., or possibly 6 - 8 servings
- Prep Time: 15 Min
- 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% |
