Sauce/Cranberry Pineapple Chutney

By latin1

Serve with ham, pork or seafood

Ingredients

• 1 peeled and cored golden pineapple (about 1 1/2 pounds) cut into 1/2 inch pieces (4 cups)
• 1 small Vidalia onion, finely chopped
• 1 small bell green pepper, finely chopped
• 1/2 cup sugar
• 1/3 cup cider vinegar
• 12 cardamom pods, lightly crushed
• 2 tbsp finely chopped crystallized ginger
• 1 cup fresh or rozen cranberries
• Salt

Preparation

Step 1

In a large saucepan, combine the pineapple with the onion, bell pepper,sugar,vinegar, cardamom and ginger and let stand at room temperature for 1 hour, stirring occasionally. Bring to a boil over high heat, stirring occasionally. Add the cranberries and cook over moderately low heat until pineapple is trnslucent and the cranberries have popped, about 40 minutes. Season with salt; let cool. Transfer to jars and refrigerate. Chutney can be refrigerated for one month.