Pineapple Orange Chutney
Ingredients
| 3 large oranges | ||
| 2 cups cider vinegar | ||
| 1 cup brown sugar, packed | ||
| 1 large onion, chopped | ||
| 1 clove garlic, minced | ||
| 2 tsp kosher salt | ||
| 1/2 tsp ground cloves | ||
| 1/2 tsp allspice | ||
| 1/2 tsp allspice | ||
| 1 stick cinnamon, 2 inches long | ||
| 1 cup dates, pitted and chopped | ||
| 1/2 cup raisins | ||
| 1/2 cup raisins | ||
| 1 large pineapple, about 4 lbs |
- With a vegetable peeler carefully remove the thin outer peel from 1 orange, then cut the peel into thin slices and set aside.
- Holding all the oranges over a bowl to catch their juices, cut the peel and white membrane off, lift out sections and set aside.
- In a large kettle, combine the vinegar, brown sugar, onion, garlic, salt, cloves, allspice, cayenne, cinnamon, dates and raisins and bring to a boil.
- Reduce heat, and add the orange peel and simmer for 30 minutes or until slightly thickened.
- Peel and cut pineapple into small cubes.
- Add the pineapple to the syrup and simmer uncovered for 1 and 1/2 hours. Stir in the orange sections and 1/4 cup of the orange juice.
- Bring to a simmer again and pack in hot, Sterilized jars, leaving 1/4 inch at the top.
- Seal tightly.
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