Cranberry-Pineapple Chutney

A great chutney is like a versatile accessory you can mix and match with almost anything.

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This cranberry-pineapple relish was created by Chef James Brockman to showcase our Pan-Seared Pork Chops, but it could go equally well with our Hawaiian BBQ Tuna Burgers, Roasted Boneless Leg of Lamb, or Seared Salmon. Personally, I love this chutney in the morning smeared on toast or in the afternoon with crackers and tea. It's even good with peanut butter, instead of jelly! You're sure to find a use for it.

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Total Time : 25 minutes
Prep Time : 25 minutes
Servings : Serves 6

Ingredients

1 teaspoon vegetable oil
1 large (8 oz.) red onion, chopped
1 Tablespoon whole grain mustard
1/4 cup apple cider vinegar
1/4 cup sugar or equivalent artificial sweetener
1 teaspoon dried thyme
1/4 teaspoon allspice
One 24 oz. can pineapple chunks with juice (do not drain)
One 12 oz. package fresh or frozen (thawed) cranberries

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Directions

step 1In a skillet, heat the vegetable oil over medium heat until hot. Add the red onion and cook for 3 minutes.

step 2Add the mustard, apple cider vinegar, sugar or artificial sweetener, thyme, allspice, and the juice from the canned pineapple.

step 3Bring mixture to a boil and cook until it is reduced by half. Add the cranberries, reduce heat to medium, and cook while stirring often for 10-15 minutes. Cranberries should start to split open and become tender as the mixture thickens.

step 4Stir in the pineapple chunks and remove from heat.

step 5Serve hot over fish or meats or at room temperature.