Constance
Master Chef
I ran across this recipe on the pickle site, and thought how good this would be as an accompaniment for a holiday baked ham.
Key West Pineapple Relish
Ingredients :
4 lb peeled cored ripe pineapple coarsely chopped
2 cup sugar
1 1/2 cup tarragon vinegar
2 piece cinnamon stick - (2" ea)
2 tsp whole cloves
Method :
* Coarsely crush cinnamon and wrap in cheesecloth with the cloves. Combine all ingredients in a 2- to 3-quart non-reactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the sugar.
* Reduce the heat to moderate and, stirring from time to time, cook uncovered for about 30 minutes or until pineapple is translucent and mixture is thick enough to hold its shape.
* Discard spices and ladle into sterilized jars or serve immediately.
* This recipe yields 2 cups.
s
Key West Pineapple Relish
Ingredients :
4 lb peeled cored ripe pineapple coarsely chopped
2 cup sugar
1 1/2 cup tarragon vinegar
2 piece cinnamon stick - (2" ea)
2 tsp whole cloves
Method :
* Coarsely crush cinnamon and wrap in cheesecloth with the cloves. Combine all ingredients in a 2- to 3-quart non-reactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the sugar.
* Reduce the heat to moderate and, stirring from time to time, cook uncovered for about 30 minutes or until pineapple is translucent and mixture is thick enough to hold its shape.
* Discard spices and ladle into sterilized jars or serve immediately.
* This recipe yields 2 cups.
s