“Texas Cranberry Chutney”
2 8oz cans crushed pineapple
16oz can whole berry cranberry sauce
¼cup firmly packed brown sugar
½tsp ground ginger
1-2 jalapeno peppers, minced and seeded
3 chopped green onions
Drain pineapples, pat dry with a paper towel. In a small saucepan, stir pineapple chunks, cranberry sauce, brown sugar, ginger and salt over medium heat. Bring to a boil. Reduce heat to low, simmer, stirring often. Stir for about 5 minutes or until thick. Remove from heat, stir in jalapenos and green onion. Cover and chill until ready to serve.
Great to serve with a cracker spread or rolls.