Spiced Chutney Of Cranberry and Pineapple

By Florence Fabricant

Published November 23, 1996

Total Time
45 minutes
Rating
4(18)
Comments
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Ingredients

Yield:4 cups

  • ½ fresh pineapple, peeled, cored and diced

  • 8 ounces fresh cranberries

  • 1 cup chopped onion

  • Juice and grated rind of 1 orange

  • ¼ cup cider vinegar

  • 2 tablespoons dark rum

  • 1 cup light brown sugar, packed

  • 1 teaspoon black peppercorns, crushed

  • ⅛ teaspoon ground cloves

Ingredient Substitution Guide

Preparation

  1. Step 1

    Put all the ingredients in a heavy saucepan and stir to combine. Bring to a boil and cook over medium heat about 20 minutes, until the mixture is thick.

  2. Step 2

    Transfer to sterilized canning jars and seal according to manufacturer's directions, or put in plastic containers and refrigerate. The chutney can be prepared several days in advance. Serve at room temperature.

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Ratings

4 out of 5
18 user ratings
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Comments

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Kate

This is very easy and super delicious . Really great with ham, although I admit to just eating a great deal of it on its own. Mine took quite a bit longer to cook, though, than recipe directed.

AmyG

I put the onions in the saucepan first with some ghee spray and browned them a little bit. Didn’t have cloves, but had some pumpkin pie spice so I used that instead.

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