*  Exported from  MasterCook  *

                      CRANBERRY PINEAPPLE CHUTNEY

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Relishes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 12       oz           Pkg fresh Cranberries
    1/2                Pineapple (Fresh) -OR-
  1       sm           Can of canned Pineapple
  1                    1" long piece of fresh
                       -Ginger Root
  1       sm           Hot Chili Pepper
  1       md           Lemon
  2                    Whole Cloves (opt)
  2                    Allspice Berries -OR-
    1/8   ts           Ground Allspice
  1                    Stick Cinnamon -OR-
    1/2   ts           Ground Cinnamon
    1/4   c            Raisins
    1/2   c            Dark Brown Sugar
    1/2   c            Raspberry Vinegar
  1       pn           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. Submitted By RHOMMEL
 <[email protected]>  On   SAT, 25 NOV 1995 164645
 ~0500



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