*  Exported from  MasterCook  *
 
                        Cranberry Pineapple Chutney
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Relishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      ounces        Pkg fresh Cranberries
      1/2                Pineapple (Fresh) -OR-
    1      small         Can of canned Pineapple
    1                    1 long piece of fresh -- Ginger Root
    1      small         Hot Chili Pepper
    1      medium        Lemon
    2                    Whole Cloves (opt)
    2                    Allspice Berries -OR-
      1/8  teaspoon      Ground Allspice
    1                    Stick Cinnamon -OR-
      1/2  teaspoon      Ground Cinnamon
      1/4  cup           Raisins
      1/2  cup           Dark Brown Sugar
      1/2  cup           Raspberry Vinegar
    1      pinch         Salt
 
 1.  Rinse and pick over  Cranberries, discarding 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 
 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 just 
 add them to the pot.
 
  2.  Combine all ingredients in a saucepan.  Because of the Cranberry’s high 
 acidity, they should not be placed in an aluminum or cast iron pan. Bring to 
 a boil.  Reduce heat and simmer the chutney for 8-10 minutes, or until 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.  
 Refrigerate at least 2 hours, preferably overnight.  Remove the cheesecloth 
 bundle.
 
                    - - - - - - - - - - - - - - - - - -