Texas Cranberry Chutney

 

This bold Texas-style chutney brings together the perfect balance of tart cranberries, sweet tropical pineapple, and a gentle kick of jalapeño heat. 

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.