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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