Pineapple Cranberry Chutney Recipes

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PINEAPPLE-CRANBERRY CHUTNEY



Pineapple-Cranberry Chutney image

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Winter Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 8

2 tablespoons olive oil
1 shallot, thinly sliced into rings
1 medium pineapple, trimmed and cut into cubes (about 4 cups)
1/4 cup sugar
1/2 cup pineapple juice
1 tablespoon balsamic vinegar
1 cup fresh or frozen cranberries
2 tablespoons fresh thyme

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.

PINEAPPLE CHUTNEY



Pineapple Chutney image

Provided by Food Network

Number Of Ingredients 10

1 onion, diced
2 tablespoons, ginger diced small
6 jalapenos, diced
1 tablespoon cumin - toasted and ground
1/2 cup rum
1 pineapple- diced
1/2 juice of fresh lime
1/2 cup raw sugar
1/4 cup cilantro chopped
Salt and freshly ground pepper

Steps:

  • In saucepan over medium heat, saute onions, ginger, jalapenos, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid has evaporated then add pineapple, lime juice and sugar. Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste.

SPICED CHUTNEY OF CRANBERRY AND PINEAPPLE



Spiced Chutney Of Cranberry and Pineapple image

Provided by Florence Fabricant

Categories     dinner, condiments

Time 45m

Yield 4 cups

Number Of Ingredients 9

1/2 fresh pineapple, peeled, cored and diced
8 ounces fresh cranberries
1 cup chopped onion
Juice and grated rind of 1 orange
1/4 cup cider vinegar
2 tablespoons dark rum
1 cup light brown sugar, packed
1 teaspoon black peppercorns, crushed
1/8 teaspoon ground cloves

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.

CRANBERRY RELISH WITH PINEAPPLE AND ORANGE



Cranberry Relish With Pineapple and Orange image

This fresh cranberry relish offers a nice hit of brightness amid all the buttery richness of the Thanksgiving meal. The secret: fresh pineapple.

Provided by Jenny Rosenstrach

Yield Serves 8

Number Of Ingredients 7

4 cups (about 1 16-ounce bag) fresh or completely thawed frozen cranberries
1 cup fresh pineapple, roughly chopped
3 oranges, sectioned (supremed) and chopped, plus their juices
⅓ cup sugar
1 teaspoon minced peeled fresh ginger
¼ cup minced red onion
¼ cup chopped fresh mint leaves

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.

ROASTED SWEET POTATOES WITH PINEAPPLE CRANBERRY CHUTNEY



Roasted Sweet Potatoes with Pineapple Cranberry Chutney image

Loaded with vitamins A and C, sweet potatoes are a nutritionist's dream. Roasted and served with a healthy, low-fat topping, they become a very satisfying meal. The sweet chutney is also a delicious accompanimentto roasted meats.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 2

4 medium-size sweet potatoes, scrubbed
1 cup Pineapple-Cranberry Chutney

Steps:

  • Preheat the oven to 425 degrees. Place the potatoesin a roasting pan and roast 45 minutes, until they yield easily to a knife.
  • Halve each potato, place 2 halves on a dinner plate, and spoon 1/4 cup of the chutney on top.

CRANBERRY CHUTNEY



Cranberry Chutney image

Provided by Ruth Cousineau

Categories     Condiment/Spread     Sauce     Berry     Fruit     Side     Thanksgiving     Vegetarian     Quick & Easy     Vinegar     Cranberry     Raisin     Fall     Winter     Vegan     Gourmet     Fat Free     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 8

1 (12-ounce) package fresh or frozen (don't thaw) cranberries
1 cup unsweetened pineapple juice
3/4 cup packed light brown sugar
1/2 cup golden raisins
1/2 cup apple cider vinegar
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
1/2 teaspoon salt

Steps:

  • Combine all ingredients in a 2-quart heavy saucepan.
  • Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
  • Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
  • Chill chutney, covered, at least 8 hours for flavors to develop.

AMAZING PINEAPPLE CRANBERRY SAUCE



Amazing Pineapple Cranberry Sauce image

This is a variation on classic, fresh Ocean Spray® cranberry sauce! My grandma has made it for years and people who don't like cranberry sauce request that I make this at our events! It's different and great! This is a nice change of pace. and I've yet to meet anyone who doesn't like it! Tastes best if stored in refrigerator overnight.

Provided by Summer Jeremy Womack

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 50m

Yield 10

Number Of Ingredients 4

1 (16 ounce) can pineapple chunks with juice
water as needed
1 cup white sugar
1 (12 ounce) bag fresh cranberries

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.

Nutrition Facts : Calories 120.1 calories, Carbohydrate 31.2 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.3 g, Sodium 1.2 mg, Sugar 27.9 g

PINEAPPLE CHUTNEY



Pineapple Chutney image

-Shirley Watanabe, Kula, Hawaii

Provided by Taste of Home

Time 1h15m

Yield 6 cups.

Number Of Ingredients 11

2 cans (20 ounces each) pineapple tidbits, drained
4 cups diced onion
3 cups packed brown sugar
2 cups golden raisins
2 cups white vinegar
4 teaspoons grated orange zest
2 teaspoons salt
2 teaspoons mustard seed
2 teaspoons ground turmeric
2 teaspoons grated lemon zest
2 medium yellow banana peppers, seeded and chopped, optional

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.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.

JOHNNY JALAPENO'S PINEAPPLE, CRANBERRY, AND JALAPENO CHUTNEY



Johnny Jalapeno's Pineapple, Cranberry, and Jalapeno Chutney image

Simple to make, difficult to share, and even harder to put down. Excellent on baked ham. Being out on the prairie with a wagon full of canned goods, Johnny whips this up in no time. Look for more Johnny Jalapeno recipes here on Recipezaar!

Provided by 2Bleu

Categories     Chutneys

Time 13m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 7

8 ounces crushed pineapple, well drained and patted dry with paper towels
8 ounces cranberry sauce (with berries if preferred)
2 tablespoons light brown sugar, firmly packed
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 jalapeno peppers, seeded and minced
1 shallot, chopped

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.

PINEAPPLE CRANBERRY RELISH



Pineapple Cranberry Relish image

This refreshing relish from Sue Dannahower of Fort Pierce, Florida features three kinds of fruit and a splash of cilantro. Serve it atop grilled chicken or pork to perk up the taste.

Provided by Taste of Home

Time 30m

Yield 3 cups.

Number Of Ingredients 9

1 cup fresh or frozen cranberries
1/2 cup water
1/2 cup sugar
2 cups cubed fresh pineapple
1 cup coarsely chopped fresh strawberries
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1 to 2 tablespoons minced fresh cilantro
1/8 teaspoon salt

Steps:

  • In a small saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until the berries pop, about 15 minutes. Cool., Transfer to a large bowl; stir in the remaining ingredients. Store in the refrigerator.

Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

RHUBARB PINEAPPLE CHUTNEY



Rhubarb Pineapple Chutney image

This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!

Provided by KIERSA

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 30m

Yield 10

Number Of Ingredients 12

4 cups chopped rhubarb
1 ½ cups chopped fresh pineapple
1 cup water
1 cup dried cherries
½ cup white sugar
⅓ cup cider vinegar
1 (1 inch) piece fresh ginger root, peeled and sliced
1 large clove garlic, crushed
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 113.5 calories, Carbohydrate 26.5 g, Fat 0.2 g, Fiber 2.6 g, Protein 1.5 g, Sodium 238.1 mg, Sugar 19.8 g

CRANBERRY, PINEAPPLE & DATE CHUTNEY



Cranberry, pineapple & date chutney image

Perk up cold ham and turkey with this tangy chutney. Or, make a batch, put into pretty jars, and give as Christmas gifts

Provided by Mary Cadogan

Categories     Buffet, Condiment, Dinner

Time 1h30m

Yield About 3.2kg/7lb

Number Of Ingredients 15

1kg cooking apple
1 medium pineapple (about 500g/1lb 2oz prepared weight)
500g onion
350g cranberry
500g bag stoned date
250g raisin
4 garlic cloves, chopped
10cm fresh root ginger, grated
1 tsp chilli flakes
1 tbsp ground cumin
1 tbsp ground coriander
2 tbsp ground cinnamon
2 tsp salt
1 ½l spiced vinegar
750g light muscovado sugar

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.

Nutrition Facts : Calories 46 calories

PINEAPPLE CHUTNEY



Pineapple Chutney image

A sweet relish that goes with with grilled chicken or fish served over rice. This is nice to make up and have in the refrigerator - if you get home late, you can use it to add more flavor to a quick meal. The prep time does not include chilling time.

Provided by ChrisMc

Categories     Chutneys

Time 15m

Yield 3 cups chutney

Number Of Ingredients 6

20 ounces canned crushed pineapple (with juice)
1/4 cup sugar
2 tablespoons apple cider vinegar
1 tablespoon corn syrup
2 tablespoons candied ginger, minced
1/4 cup dried cranberries

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.

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