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CRANBERRY PINEAPPLE CHUTNEY

12 oz pkg fresh cranberries
1/2 pineapple or 1 sm can pineapple
1 1" long piece fresh ginger root
1 sm hot chili pepper
1 md lemon
2 whole cloves (opt)
2 allspice berries or 1/8 ts ground allspice
1 stick cinnamon or 1/2 ts ground cinnamon
1/4 c raisins
1/2 c dark brown sugar
1/2 c raspberry vinegar
pinch salt

Rinse and pick over cranberries, discarding stems or blemished
berries. Peel, core and finely chop the pineapple. Peel and grate
or mince the ginger. Seed and mince the chili. Remove two strips
of zest from the lemon with a vegetable peeler and extract the
juice from the fruit. Tie the lemon zest and spices (if using whole
spices) in a piece of cheesecloth, or just add them to the pot.

Combine all ingredients in a saucepan. Because of the cranberry's
high acidity, they should not be placed in an aluminum or cast iron
pan. Bring to a boil. Reduce heat and simmer the chutney for 8-10
minutes, or until the cranberries begin to pop. Correct the
seasonings, adding more sugar, vinegar and lemon juice as needed;
the chutney should be a little sweet a little sour and a little
spicy. Refrigerate at least 2 hours, preferably overnight. Remove
the cheesecloth bundle.

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