Yield: 4 Half-pints
|1 \N||Lg. (6-7 lb) fresh pineapple|
|½ \N||Lg. clove garlic, mashed|
|1¾ cup||Seedless raisins|
|1¼ cup||Light brown sugar|
|1 cup||Cider vinegar|
|2 \N||2 inch cinnamon sticks|
|¼ teaspoon||Ground cloves|
Peel, slice and finely chop the pineapple. Sprinkle with salt and let stand 1½ hours. Drain.
Put the garlic and raisin through a food chopper using the medium blade. Add to the pineapple.
Combine the sugar, vinegar and spices in a saucepan and bring to the boiling point. Add the fruit mixture and cook over medium heat until thickened, about 45 minutes. Ladle into hot, sterilized half-ping jars and seal at once.
SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963