This bold Texas-style chutney brings together the perfect balance of tart cranberries, sweet tropical pineapple, and a gentle kick of jalapeño heat. True to its Lone Star roots, this chutney doesn't shy away from flavor, combining refreshing and warming elements with fresh ginger that adds an aromatic depth tying everything together beautifully.
Ingredients:
12 oz. of fresh cranberries
3/4 cup of water
3/4 cup sugar
1 (20oz) can crushed pineapple
1/4 cup of brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 large jalapeno pepper, seeded and minced
3 whole green onions chopped
Directions:
With a fine mesh strainer, thoroughly drain the pineapple and pat dry with paper towels.
In a medium saucepan combine the cranberries, water and sugar and bring to a boil over medium-high heat. reduce heat to medium low and cook for about 5 minutes, until the berries begin to pop and break down.
Stir in the pineapple, brown sugar, ginger and salt. Return to a boil and then reduce heat to low and simmer for about 5 minutes. Taste for tartness and add a tablespoon of sugar if needed.
Remove from heat, add jalapeno and green onions. Refrigerate for at least two hours before serving.
No comments:
Post a Comment