Cranberry Pineapple Chutney
A vibrant, sweet-tart cranberry pineapple chutney with warm spices, perfect as a condiment or holiday relish for those who enjoy bold, fruity flavors with a hint of spice.
Ingredients
Instructions
- Drain the pineapple and set aside the juice.
- Mix the pineapple juice with sugar, cranberries, raisins, allspice, salt, ginger, cinnamon, and cayenne in a heavy saucepan.
- Bring the mixture to a boil over medium heat.
- Reduce heat and simmer for 20 minutes.
- Add the drained pineapple to the saucepan and simmer for an additional 10 minutes.
- Store in the refrigerator or freeze once cooled and sealed.
Tips & Substitutions
For a thicker chutney, consider adding a tablespoon of cornstarch mixed with water during cooking. If you prefer a sweeter flavor, you can substitute half of the sugar with brown sugar. If fresh cranberries are available, use them instead of canned for a fresher taste. This chutney pairs beautifully with Eight Day Pickles for a delightful contrast.
Serving Suggestions
Serve this cranberry pineapple chutney alongside roasted meats, such as turkey or ham, for a festive touch. It also complements cheese platters well, especially sharp cheeses. For a creative dessert, consider using it as a topping for vanilla ice cream or yogurt, making it a great pairing with Cranberry And Raisin Pie.
Storage & Reheating
Once cooled, store the chutney in airtight containers or jars in the refrigerator for up to two weeks. For longer storage, freeze in portions, ensuring there's some space for expansion. To reheat, simply warm it gently in a saucepan over low heat, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Pineapple Chutney contains roughly 309 calories, with 8g protein, 66g carbohydrates, and 10g fat. It is an excellent source of vitamin A (131% of the Daily Value), dietary fiber (70% of the Daily Value), and vitamin C (58% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 686mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of canned?
Yes, fresh cranberries can be used in this recipe. If using fresh, ensure to wash and sort them, and you may need to adjust the cooking time slightly, as fresh cranberries may take a bit longer to soften.
How long does this chutney last in the refrigerator?
When stored properly in an airtight container, the chutney will last for up to two weeks in the refrigerator. If you want to keep it longer, consider freezing it for up to six months, maintaining its flavor and texture.
Can I reduce the sugar in this chutney?
Yes, you can reduce the sugar to suit your taste. Keep in mind that sugar helps to balance the tartness of the cranberries, so reducing it may alter the overall flavor. You could also try using a sugar substitute if you're aiming for a lower-calorie option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).