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 Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 34 Calories

Ingredients

• 1 ¼ cups white sugar
• 2 teaspoons prepared horseradish
• 1 fresh pineapple
• 1 medium lime, zested and juiced

Recipe 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.