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Compliment your holiday ham dinner with this chutney.

Orange-Pineapple Chutney

2 tablespoons honey
2 tablespoons orange juice concentrate, thawed
1 tablespoon orange liqueur (Triple Sec or Grand Marnier)
1/4 teaspoon ground mace
1 (8-ounce) can crushed pineapple
1 large navel orange, peeled and finely chopped
2 tablespoons red onion, finely chopped

1. In medium bowl, stir together honey, orange juice concentrate, orange liqueur and ground mace. Stir in crushed pineapple, navel orange and chopped red onion. Cover and refrigerate if made ahead.

Makes 1 1/2 cups.

Recipe provided courtesy of Pork, The Other White Meat.

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