Cullen's
Fresh Pineapple Chutney
1 Lg. (6-7 lb) fresh
pineapple
1 tb Salt
1/2 Lg. clove garlic, mashed
1 3/4 c Seedless raisins
1 1/4 c Light brown sugar
1 c Cider vinegar
2 2 inch cinnamon sticks
1/4 ts Ground cloves
Peel, slice and finely chop the pineapple. Sprinkle with salt and let
stand 1 1/2 hours. Drain.
Put the garlic and raisin through a food chopper using the medium blade.
Add to the pineapple.
Combine the sugar, vinegar and spices in a saucepan and bring to the
boiling point. Add the fruit mixture and cook over medium heat until thickened,
about 45 minutes. Ladle into hot, sterilized half-ping jars and seal at once.
Whether for life or death, do your own work well.
- John Ruskin