Friday, November 22, 2013

Spicy and Quick Cranberry Pineapple Chutney

 Sometimes you just need quick and easy when it comes to a big cooking day like Thanksgiving. I took a lot of help from the store with this spicy and sweet cranberry sauce. You don't even need a knife for this dish, just a can opener and a grater.  This sweet, spicy and tangy cranberry sauce will go perfectly with our Thanksgiving day meal and also go well with any rice and curry dish. 

1 can whole berry cranberry sauce
1 can pineapple tidbits in juice (drained)
2-3 Tbs rice wine vinegar
red chili powder to taste
salt to taste
1 tsp grated garlic
1-2 tsp grated ginger
2 Tbs pineapple juice from can of tidbits 

Add all ingredients (except for drained pineapple pieces) into a sauce pan and bring to a gentle simmer for 15-20 minutes on medium heat.  When sauce thickens add pineapple pieces and simmer for another minute. Then taste for sweetness and spiciness.  Adjust as needed.  Serve chilled.  Enjoy.

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  1. I have a grater and a can opener. Ka-Ching!

  2. oh yum!!! I've recently been getting into chutneys…love the addition of pineapple!

  3. Great recipe! Perfect for the upcoming holiday, thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  4. This looks so great! Never thought of adding pineapple with cranberry!!

  5. This chutney looks lovely, pineapple and cranberry? They equal flavour bursts!


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  7. I am a chutney fan and the colors in this one are outrageous! Beautiful presentation and I would love to have a serving or two of it.

  8. Cranberry and pineapple, wow, thats defintely a flavor explosion. Love the sound and look of it. Hope you & your family have a wonderful Thanksgiving Ramona.

  9. that an super yummy combo and chutney looks so yummy :)

  10. Chutneys are an awesome alternative to the traditional cranberry sauces, and I adore the addition of pineapple, Ramona! Not to mention it's quick and easy, definitely something I could whip up super quick Thursday morning! :D

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