Pineapple Cranberry Chutney Recipes

Steps:

• Drain pineapple and combine juice with sugar and vinegar.
• Boil the mixture down to 1/2 cup.
• Stir in pineapple, corn syrup, ginger, and cranberries and chill.

Steps:

• In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

Steps:

• Drain juice from canned pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid altogether.
• Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
• Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.

Steps:

• Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

Steps:

• In a large saucepan over medium heat, combine the first 10 ingredients; add peppers if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until chutney reaches desired thickness. , Refrigerate. Serve with meat or with cream cheese as an appetizer spread.

Steps:

• In a saucepan over medium heat, combine the oil and shallot and cook until the shallot rings are translucent, about 5 minutes.
• Add the pineapple and sugar and cook, stirring to coat the pineapple with the sugar, until the sugar is dissolved and the pineapple begins to soften.
• Add 1/4 cup of the pineapple juice and the balsamic vinegar and cook until the liquid is reduced by half, about 5 to 7 minutes.
• Add the remaining juice and cranberries and cook until the cranberries pop and the juice thickens, about 3 to 5 minutes.
• Stir in the thyme and serve. The chutney will keep, tightly covered, in the refrigerator up to one week.

Steps:

• Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
• Reduce to low heat and simmer about 5 minutes till thickened.
• Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.

Steps:

• Put all the ingredients in a heavy saucepan and stir to combine. Bring to a boil and cook over medium heat about 20 minutes, until the mixture is thick.
• Transfer to sterilized canning jars and seal according to manufacturer's directions, or put in plastic containers and refrigerate. The chutney can be prepared several days in advance. Serve at room temperature.

Steps:

• Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.

Steps:

• Peel, core and roughly chop the apples and pineapple. Peel and roughly chop the onions. Mix together the apples, pineapple, onions, cranberries, dates, raisins, garlic and ginger.
• Put the mix of fruit and vegetables in batches through the food processor until finely chopped. Tip into a large wide pan or preserving pan.
• Add the spices, salt and vinegar and bring to the boil. Simmer for 20 mins until the apple is pulpy, then add the sugar and stir to dissolve. Bring to theboil, then simmer for about 40-45 mins, until the chutney is thick and pulpy.
• Pot into warm, sterilised jars. Seal, label and store for at least a month in a cool dry place.

Steps:

• In the bowl of a food processor, pulse the cranberries and pineapple until roughly chopped. Transfer to a large bowl and stir in the remaining ingredients. Cover and chill up to 24 hours before serving.