Pineapple Chutney
1 cup sugar
1/4 cup vinegar
1 t. cinnamon
pinch cayenne, or to taste
1 t. fennel seeds
1 pineapple, peeled, cored and cut into 1/2" chunks, or 3 cups canned
1/2 cup golden raisins
Combine the sugar, vinegar, cinnamon, cayenne and fennel seeds in a large saucepan and boil gently for 12-15 minutes, or until thick. Add pineapple and raisins; simmer 5-10 minutes. Let flavors blend at least an hour and preferably overnight. Keeps well, refrigerated in sealed containers.
Yield: About 3 cups