Tangy Pineapple Marmalade
The horseradish adds a little tang to offset the sweetness. Stir into pulled pork, add a topping to grilled or roasted chicken, fish, or pork, or stir some into fried rice or BBQ sauce. The sky's the limit on ways to serve this.
- Preparation:
- Cooking:
- Total:
- Serves: 36 persons
Ingredients
- 1fresh pineapple
- 1¼ cups white sugar
- 1medium lime, zested and juiced
- 2teaspoons prepared horseradish
Instructions
Step 1
Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.Step 2
Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.Step 3
Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.