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Cranberry And Pineapple Fruit Chutney

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Ingredients
  Fresh cranberries 3 1⁄2 Cup (56 tbs)
  Canned crushed pineapple 2 1⁄2 Cup (40 tbs), drained
  Low sugar orange marmalade 1 1⁄3 Cup (21.33 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Apples 12 Ounce, pared, cored and diced (3 Small)
  Ground cinnamon 2 Teaspoon
  Ground ginger 1 1⁄2 Teaspoon
Directions

1. In 3-quart saucepan, cook cranberries and 2 tablespoons water over medium-high heat until berries begin to pop, about 10 minutes.
2. Add remaining ingredients; stir to combine. Bring to boil, stirring occasionally; cook 3 minutes longer. Remove from heat; cover and let stand 20 minutes.
3. Store in airtight container in refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Method: 
Boiled

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