Gingerberry relish

Directions

1. 1
   In a medium saucepan combine the undrained pinapple, sugar, water, and ginger.
2. 2
   Cook and stir over medium heat until sugar is dissolved.
3. 3
   Add cranberries.
4. 4
   Bring to boiling; reduce heat.
5. 5
   Cook and stir 3 or 4 minutes or until cranberies pop.
6. 6
   Transfer to an airtight container.
7. 7
   Cover and chill for up to 3 days.
8. 8
   Stir in walnuts right before filling containers.
9. 9
   They are best added at the last minute.