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CARIBBEAN PINEAPPLE MANGO CHUTNEY

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Servings: 1 gal.

Ingredients:

  • 5 1/3 cups Pineapple chunks, canned, drained
  • 2 2/3 cups Mangoes in syrup, drained, coarsely chopped
  • 5 1/3 cups FRANK'S® RedHot® Buffalo Sandwich Sauce
  • 2 2/3 cups Orange juice, from concentrate
  • 2 2/3 cups Brown sugar, light, packed
  • 1 tbsp. Orange zest, fresh
  • 1 tbsp. Allspice, ground
  • 1 tbsp. Ginger, ground

Directions:

  • 1. Combine pineapple and mangoes in food processor bowl. Pulse for 15 seconds or until finely chopped. Transfer to saucepan or stockpot over medium-high heat.
  • 2. Add RedHot, orange juice, brown sugar, orange zest. allspice and ginger to fruit; mix thoroughly. Bring mixture to boil. Reduce heat; simmer, uncovered, for 25 to 30 minutes or until mixture is slightly reduced and flavors are concentrated, stirring frequently. Remove from heat. Serve.