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Texas Cranberry Chutney

Southern Living NOVEMBER 2004

  • Yield: Makes 3 cups

Ingredients

  • 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

Preparation

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.

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Texas Cranberry Chutney recipe

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