Pineapple-Bourbon Chutney
Recipe from Fine Cooking Magazine

This sweet-tangy condiment provides a wonderful balance to bites of smoky ham, and it's also delightful on its own.


Pineapple-Bourbon Chutney

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Servings: Yields about 3 cups
Related Categories: Christmas, Fruit, New Year's, Pineapples, Seasonal, Winter
 
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Ingredients
  • 1 
    fresh pineapple, peeled, cored, and diced (about 4 cups)
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  • 1  large
    yellow onion, chopped (about 1-1/2 cups)
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  • 1  cup
    packed light brown sugar
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  • 3/4   cup
    apple cider vinegar
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  • 1/4  cup
    bourbon or dark rum
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  • 3  tablespoons
    finely chopped fresh ginger
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  • 1  tablespoon
    lightly packed finely grated lemon zest
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  • 1  tablespoon
    fresh lemon juice
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  • 1/2  teaspoon
    ground cloves
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  •  
    Kosher salt and freshly ground black pepper
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Directions
1.
In a 4-quart saucepan over medium-high heat, combine all the ingredients with 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil and reduce the heat to low. Simmer, stirring occasionally, until most of the liquid has evaporated, about 1-1/4 hours. Add more salt and pepper to taste.

Tips:
Make Ahead Tips: This chutney can be made up to 3 days ahead and stored in the refrigerator.
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