Pineapple-Cranberry Chutney

From Good Housekeeping

triple-tested at the Good Housekeeping Research Institute

Jalapeño, ginger and red onion give this versatile condiment — which has practically zero fat — its kick. Cook a double batch the week before Christmas (it'll keep) and serve it blue cheese for a zingy hors d'oeuvre.

Yields: 4 cups Prep Time: 20 min Cook Time: 25 min

Ingredients

• 2 navel oranges
• 1 ripe pineapple
• 1 jalapeño chile, seeded and minced
• 1/2 small red onion, chopped
• 1 cup(s) dried cranberries
• 1/2 cup(s) granulated sugar
• 1/2 cup(s) cider vinegar
• 2 tablespoon(s) minced, peeled fresh ginger
• 1/2 teaspoon(s) salt

Directions

• 1. From 1 orange, grate 1 teaspoon peel. Remove peel and pith from both oranges; cut flesh into 1/2-inch pieces. Cut off crown and bottom from pineapple; slice off rind and eyes. Cut pineapple lengthwise into quarters; trim and discard tough center core. Cut pineapple into 1/2-inch chunks.
• 2. In 4-quart saucepan, place orange peel and pieces, pineapple, jalapeño, onion, cranberries, sugar, vinegar, ginger, and 1/2 teaspoon salt; heat to boiling on medium-high, stirring. Cook, uncovered, 20 minutes or until thickened, stirring occasionally.
• 3. Serve warm with ham or cover and refrigerate up to 1 week.
  

posted by shaena:)