Cranberry Chutney

12 Jan

This flavorful condiment is great served with grilled pork tenderloin, grilled chicken or served warm over baked Brie or cream cheese.

 

2 (8 oz) cans crushed pineapple

1 (16 oz) can whole berry cranberry sauce

1/4 cup packed light brown sugar

1/2 tsp ground ginger

1/4 tsp salt

3 green onions, chopped

Drain pineapple well; pat dry with paper towels. Stir together pineapple and next 4 ingredients in a saucepan over medium heat, and bring to a boil; reduce heat to low and cook 5 minutes, stirring often until thickened. Remove from heat and stir in green onions. Will keep in refrigerator 2 weeks.

Makes 3 cups

 

 

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