- Servings: Makes about 2 cups.
If you regularly keep a few bags of cranberries in your freezer after stocking up at Thanksgiving, this chutney makes a wonderful companion for pork or poultry throughout the winter months.
- 1 12-ounce bag fresh cranberries (if frozen, there's no need to defrost them first)
- 1/2 fresh pineapple, about 2 cups
- 1-inch long piece fresh ginger
- 1 small hot chili (jalapeno or Serrano)
- 1 medium lemon
- 2 whole cloves
- 2 allspice berries
- 1 stick cinnamon, about 2 to 3-inches long
- 1/4 cup currants
- 1/3 cup dark brown sugar, or to taste
- 1/2 cup sherry vinegar
- Rinse and pick over the cranberries, discarding any 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 and extract the juice. Tie the lemon zest and spices in a piece of cheesecloth.
- Combine all the ingredients in a non-reactive saucepan and bring to a boil. Reduce to a simmer and cook the chutney for 8 to 10 minutes or until the cranberries begin to pop.
- Correct the seasonings, adding more sugar, vinegar and lemon juice to taste. The chutney should be both sweet and sour.
- Remove the cheesecloth packet of spices, let come to room temperature and refrigerate at least two hours.