Cranberry Pineapple Chutney

What You'll Need:

Cranberry Pineapple Chutney
  • 2 Tablespoons Olive oil
  • 1 small Onion Thinly sliced into rings
  • 4 cups Unsweetened chunked canned pineapple
  • 1/4 cup Sugar
  • 1/2 cup Pineapple juice Reserved from the can
  • 1 Tablespoon Balsamic vinegar
  • 1 cup Fresh or frozen cranberries
  • 2 Tablespoons Fresh thyme (or 1 teaspoon dried)

In a small saucepan over medium heat, cook the onion rings in the olive oil until they are translucent. Add the pineapple and sugar and stir until the sugar is dissolved. Add 1/4 cup of the pineapple juice and the balsamic vinegar and cook about five minutes, or until about half the liquid has evaporated. Add remaining pineapple juice and the cranberries and cook until the cranberries pop and the juice thickens, about five minutes. Stir in the thyme.

Can be made ahead and refrigerated for a week if tightly covered. Best if made the day before.

Makes 1-1/2 cups.