Texas Cranberry Chutney



Makes 3 cups

Recipe from

Southern Living


2 (8-ounce) cans crushed pineapple
1 (16-ounce) can whole berry cranberry sauce
1/4 cup firmly packed brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 to 2 jalapeño peppers, seeded and minced
3 green onions, chopped


Drain pineapple well; pat dry with paper towels.

Stir together pineapple and next 4 ingredients in a small saucepan over medium heat, and bring to a boil. Reduce heat to low, and simmer, stirring often, 5 minutes or until thickened. Remove from heat, and stir in jalapeño and green onions. Cover and chill until ready to serve.

November 2004
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