Polynesian Pineapple Cranberry Chutney

Ingredients

In this Polynesian adaptation, the traditional American Cranberry Chutney is infused with the tropical flavors of Polynesian cuisine. The addition of pineapple adds a sweet and tangy twist to the chutney, giving it a distinct Polynesian flair. We alse have the original recipe for Cranberry Chutney, so you can check it out.

• 2 cups (240g) fresh cranberries 2 cups (240g) fresh cranberries
• 1 cup (240ml) pineapple chunks 1 cup (240ml) pineapple chunks
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/4 cup (60ml) pineapple juice 1/4 cup (60ml) pineapple juice
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 31g, 25g
• Protein: 1g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the cranberries, pineapple chunks, brown sugar, pineapple juice, orange juice, lime juice, grated ginger, ground cinnamon, ground cloves, and a pinch of salt.
2. 2.
   Bring the mixture to a boil over medium heat, stirring occasionally.
3. 3.
   Reduce the heat to low and simmer for 15-20 minutes, or until the cranberries have burst and the chutney has thickened to your desired consistency.
4. 4.
   Remove from heat and let the chutney cool completely before serving.
5. 5.
   Transfer the chutney to a jar or airtight container and refrigerate for at least 2 hours to allow the flavors to meld together.

Treat your ingredients with care...

• Cranberries — Make sure to rinse the cranberries thoroughly before using them in the recipe to remove any dirt or debris.
• Pineapple — If using fresh pineapple, make sure to remove the tough core before cutting it into chunks.
• Grated ginger — For a stronger ginger flavor, you can increase the amount of grated ginger used in the recipe.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a finely chopped chili pepper to the chutney.
• Adjust the sweetness by adding more or less brown sugar according to your taste preferences.
• This chutney can be made ahead of time and stored in the refrigerator for up to a week.
• Serve the chutney at room temperature or slightly warmed for the best flavor.

Serving advice

Serve the Polynesian Pineapple Cranberry Chutney as a condiment alongside grilled meats, roasted vegetables, or as a spread on sandwiches and wraps. It also pairs well with Polynesian-inspired dishes such as coconut curry or teriyaki chicken.

Presentation advice

Garnish the chutney with a sprig of fresh mint or a sprinkle of toasted coconut flakes to add a touch of visual appeal. Serve it in a small bowl or jar to showcase its vibrant red color.