PINEAPPLE-BLACK CURRANT CHUTNEY
Zest from 1 lemon
1 teaspoon fresh ginger
1/2 cup sugar
1/2 cup water
Reduce by half to a thick syrup. Set aside.
1/2 cup sugar
Add: 1/2 cup fine diced onion. Cook until transparent.
Then add: 2 cups fine diced pineapple. Cook lightly.
Add: 2 cups pineapple juice, 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1/2 teaspoon cloves
Thicken with 1 1/2 tablespoons cornstarch added to 1 cup water
Add lemon zest syrup
1/3 cup rice wine vinegar
1 cup black currants
1 teaspoon fresh ginger