Spiced Chutney Of Cranberry and Pineapple

Ingredients

• ½ fresh pineapple, peeled, cored and diced
• 8 ounces fresh cranberries
• 1 cup chopped onion
• Juice and grated rind of 1 orange
• ¼ cup cider vinegar
• 2 tablespoons dark rum
• 1 cup light brown sugar, packed
• 1 teaspoon black peppercorns, crushed
• ⅛ teaspoon ground cloves

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    691 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 168 grams carbohydrates; 11 grams dietary fiber; 144 grams sugars; 3 grams protein; 39 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. 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.
2. 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.