ORANGE-PINEAPPLE CHUTNEY
Makes about 1 1/2 cups.
• 2 tablespoons honey
• 2 tablespoons orange juice concentrate, thawed
• 1 tablespoon orange liqueur (Triple Sec or Grand Marnier)
• 1/4 teaspoon ground mace
• 1 8-ounce can crushed pineapple
• 1 large navel orange, peeled and finely chopped
• 2 tablespoons red onion, finely chopped
Cooking Directions
In medium bowl, stir together honey, orange juice concentrate, orange liqueur and ground mace.
Stir in crushed pineapple, navel orange and chopped red onion.
Cover and refrigerate if made ahead.
Serving Suggestions
Compliment your holiday ham dinner with this chutney.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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