Pineapple Cranberry Chutney
with Granny Smith Apples
Recipe By:
Prep + Cook Time:
50 mins
Serving Size:
4 servings
As featured in the:
Nov. 29, 2019 Coupon Book
Recipe Category
Ingredients
2 cup cranberries (frozen, rinsed and drained)
3 cup orange juice
1 cup water
¼ cup mirin
1 cinnamon stick (cracked)
2 tbsp. olive oil
½ cup Maui onions (small diced)
¼ cup red bell peppers (small diced)
2 cup granny smith green apples (peeled, small diced)
1 tbsp. rice vinegar
1 lemon (zest and juice)
Hawaiian salt (to taste)
2 tbsp. local honey
2 tbsp. fresh mint (thinly sliced)
2 cup fresh pineapple (small diced)
Instructions
Place cranberries, orange juice, water, mirin and cinnamon stick in a sauce pot. Bring to a light simmer, cook on medium heat for 18 to 20 minutes or until cranberries are soft but not over cooked, stir for even cooking; chill and reserve.
In a separate sauce pot add the oil and onions; cook over medium high heat for 2 to 3 minutes or until onions are translucent; stir to prevent scorching. Add the bell pepper and apples; cook for 2 minutes, then add the rice vinegar to deglaze pan. Cook on medium heat to reduce liquid until mixture starts to come together.
Add the chilled cranberries, lemon juice, zest, salt, and honey and cook for another 4 to 5 minutes on medium low heat, stirring to avoid scorching. Remove from heat, spread chutney on flat sheet pan to cool quickly and evenly; chutney should be moist but not too wet. It will thicken as it cools. Once cooled, fold in fresh mint and pineapple; adjust seasoning if needed. Serve chilled as a side dish, or warmed up to top off any roast. Also great with any ala mode desserts as a compliment!
Recipe By:
Prep + Cook Time:
50 mins
Serving Size:
4 servings
As featured in…
Nov. 29, 2019 Coupon Book
