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Receta Cranberry Pineapple Chutney
by Global Cookbook

Cranberry Pineapple Chutney
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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.
  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. 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