SANDRA'S CRANBERRY-PINEAPPLE CHUTNEY
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| This chutney is most excellent served with ham, turkey, pork, or chicken, including as a sandwich spread... |
Prep: 15 Mins.
Posted by Sandra
½ (12 oz bag) of frozen, whole cranberries
½ cup water
½ cup dark brown sugar
pinch of kosher salt
1 hand-full of raisins
1 (8 oz. can) crushed pineapple, drained
2 tablespoons prepared ‘hot’ horseradish, or more if you like it spicier
METHOD
Combine frozen cranberries, water, dark brown sugar, kosher salt, and raisins in a medium saucepan, and bring to a boil, then reduce heat to low to gently simmer for 10 minutes. Add the drained crushed pineapple, and horseradish; folding to combine, and simmer for 1 minute more. Taste for spiciness, adding more horseradish, if desired.
Serve hot with your choice of ham or poultry, or chill for 1 hour in refrigerator to serve cold, if desired. – Enjoy!
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