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Recipe Summary
Yield: Makes 1 1/2 cups
Ingredients
Ingredient Checklist
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
Gallery
Recipe Summary
Yield: Makes 1 1/2 cups
Gallery
Recipe Summary
Yield: Makes 1 1/2 cups
Recipe Summary
Yield: Makes 1 1/2 cups
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
Ingredients
Ingredients
- 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
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pineapple-Cranberry Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pineapple-Cranberry Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
