Cran-Apple & Pineapple Relish |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I created this recipe to use some fresh cranberries and a golden pineapple before I just ate the whole thing! I hope you will find it a very different and enjoyable dish. Ingredients:
8 ounces fresh cranberries |
8 ounces fresh golden pineapple |
1/2 fresh winesap apples (gala, braeburn, etc) or 1/2 other tart sweet apple (gala, braeburn, etc) |
1/3 cup unsweetened flaked coconut |
1 tablespoon sweet mirin (riesling, spaetleze) or 1 tablespoon sweeter white wine (riesling, spaetleze) |
1 teaspoon honey (sweetener of choice) or 1 teaspoon agave syrup (sweetener of choice) or 1 teaspoon sugar (sweetener of choice) |
Directions:
1. Peel and chop the apple into a moderate dice.
2. Cut the pineapple into chunks to match.
3. Neither should be too much larger than the whole, uncooked cranberries.
4. Put all of the ingredients except the coconut and the sweetener into a heavy small pot, and cover it.
5. Set the heat to halfway of your maximum power, and let it cook.
6. the mixure.
7. Stir at intervals as you hear the berries popping, there should be adequate juice in the fruit to prevent burning if you stir it often enough.
8. When the berries are largely popped, add the sweetener and the coconut.
9. Stir and combine until as done as you like, cool briefly and serve, or chill overnight and serve cold the next day.
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