We’ve made Colada Quaker and Colada Morada using the rinds and the hearts of pineapples, but what do you do with the actual pineapple?! I suppose you can eat it plain, as it is – something I can’t do because I can’t stomach pineapple by itself. So, instead of letting that pineapple left over from the Colada Quaker go to waste, I decided to make a chutney. Having the pineapple drowned in other flavors and fruits makes it easier to eat. Not to mention, delicious!
Chances are you have some frozen cranberries left over from the holidays; I normally buy a few bags when they go on sale once Christmas is over. The rest of the ingredients are ones you most likely already have in your pantry. To add a bit of interest to this chutney, I threw in a green chili, halved – seeds and all. This will give this chutney a bit of a kick.
Cookery instruments needed:
Small sauce pan, wooden spoon.
Cookery ingredients used:
Pineapple: 2 cups, chopped; cranberries: 1 cup; 1 green chili, halved; a few sprigs of Mexican cinnamon; 1 star anise; 3 whole cloves; 3 whole allspice, a pinch of salt; 1/2 cup brown sugar and 2 tablespoons apple cider vinegar.
Throw all the ingredients in a sauce pan and cook on medium heat, covered, until the cranberries practically dissolve and you have a thick, chunky consistency.
Once cooked remove the green chili, the cinnamon, the allspice and the cloves.
Serve with some crackers, or as a condiment with some pork loin for instance. This chutney has a wonderful taste: the sweetness of the pineapples and the cinnamon; the tartness of the cranberries, all perfectly balanced with an aromatic spice from the star anise, the cloves and the allspice. Throw in a bit of heat from that chili, and you have a party in your mouth. Yummy!
- 2 cups pineapple, chopped
- 1 cup cranberries
- 1/2 cup brown sugar
- 1 star anise
- 3 barks of Mexican cinnamon
- 3 whole allspice pieces
- 3 whole cloves
- Pinch of salt
- 2 tbsp apple cider vinegar
- Combine all ingredients in a small sauce pan.
- Cook on medium heat until the cranberries dissolve and the chutney achieves a thick, caramelized consistency.
- Remove the cinnamon, star anise, whole allspice and whole cloves.
- Serve as a condiment for meats like pork or turkey, or as a topping on crackers.