Pineapple Ginger & Orange Chutney
|Oranges||1 Pound (2 Medium Sized)|
|Minced fresh ginger||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Pineapple chunks||1 1⁄2 Cup (24 tbs) (1/2 Inch)|
|Seeded chopped european cucumber||3⁄4 Cup (12 tbs) (Thin-Skinned)|
With a vegetable peeler, pare only orange part of peel from oranges.
Cut peel into long, very thin slivers.
Cut off and discard remaining peel and white membrane from each orange.
Holding fruit over a bowl, cut parallel to membrane to release segments.
Squeeze juice into bowl; discard membrane.
In a 1 1/2 to 2-quart pan, combine orange peel and ginger.
Add 2 cups water and bring to a boil, uncovered, over high heat; drain.
Add 2 cups more water and repeat.
To the peel and ginger, add orange juice drained from fruit, 1 cup water, and sugar.
Bring to a boil on high heat and cook uncovered, stirring occasionally, until liquid has almost cooked away, about 10 minutes; watch carefully near the end to avoid scorching.
Meanwhile, add pineapple and cucumber to orange segments.
When boiling syrup is reduced (fruit peel should look translucent, though bubbles may make it hard to see), stir in 2 tablespoons water to thin the mixture, then pour over fruit in bowl.