Tangy Pineapple Marmalade
Description
The horseradish adds a little tang to offset the sweetness of the pineapple in this tangy pineapple marmalade.
Ingredients
•
1 fresh pineapple
•
1 1/4 cups white sugar
•
1 medium lime, zested and juiced
•
2 teaspoons prepared horseradish
Directions
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.
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.
3
Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.