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Cranberry Pineapple Chutney

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRANBERRY PINEAPPLE CHUTNEY
 Categories: Relishes
      Yield: 4 Cups
 
     12 oz Pkg fresh Cranberries
    1/2    Pineapple (Fresh) -OR-
      1 sm Can of canned Pineapple
      1    1" long piece of 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
      1 pn Salt
 
  1.  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.
  
  2.  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. Submitted By RHOMMEL   On
   SAT, 25 NOV 1995 164645 ~0500
 
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