Pineapple Cranberry Chutney

Ingredients

2 tablespoons olive oil 

1 shallot, thinly sliced into rings 

1 medium pineapple, trimmed and cut into cubes (about 4 cups) 

1/4 cup sugar 

1/2 cup pineapple juice 

1 tablespoon balsamic vinegar 

1 cup fresh or frozen cranberries 

2 tablespoons fresh thyme 

Preparation

In a saucepan over medium heat, combine the oil and shallot and cook until the shallot rings are translucent, about 5 minutes.

Add the pineapple and sugar and cook, stirring to coat the pineapple with the sugar, until the sugar is dissolved and the pineapple begins to soften.

Add 1/4 cup of the pineapple juice and the balsamic vinegar and cook until the liquid is reduced by half, about 5 to 7 minutes.

Add the remaining juice and cranberries and cook until the cranberries pop and the juice thickens, about 3 to 5 minutes.

Stir in the thyme and serve. The chutney will keep, tightly covered, in the refrigerator up to one week.

Related Video