The Pioneer Woman Tasty Kitchen
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Texas Cranberry Chutney

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Tart, sweet and a little spicy.

Ingredients

  • 12 ounces, weight Fresh Or Frozen Cranberries
  • ¾ cups Water
  • ¾ cups Granulated Sugar
  • 1 can (20 Oz. Size) Crushed Pineapple
  • ¼ cups Packed Brown Sugar
  • ½ teaspoons Ground Ginger
  • ¼ teaspoons Salt
  • 1 whole Jalapeno (or 2), Seeded And Minced
  • 3 whole Green Onions, Chopped

Preparation

Using a fine mesh strainer, thoroughly drain the pineapple and pat dry with paper towels. Set aside.

In a saucepan, combine cranberries, water and granulated sugar over medium-high heat. Bring to a boil; reduce heat to medium and allow to cook for about 5 minutes, until the cranberries are starting to break down.

Stir in the pineapple, brown sugar, ginger and salt. Return to a boil then reduce heat to low and simmer until thickened, about 5 minutes. (At this point, you may want to taste the sauce for tartness; if it is too tart, add 1 to 2 more tablespoons of granulated sugar.)

Remove from heat, add jalapeño (or jalapeños, depending on how hot you want your chutney to be) and green onions. Cover and allow to chill in the fridge for at least 2 hours, though overnight is best.

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2 Reviews

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Avatar of Julie

Julie on 12.6.2012

I agree with Beignets & Lattes. I was dubious with the jalapeno, since I don’t care for overly spicy foods, but even with using two jalapenos, it really was just right. Definitely in our keeper file.

Avatar of Beignets&Lattes

Beignets&Lattes on 12.1.2012

We made this for Thanksgiving. The ginger and the jalapeno give it a nice warmth. I would make this again.

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