Quick Cranberry Chutney

Name: Quick Cranberry Chutney
Ingredients: 1 (16 ounce) can whole berry cranberry sauce; 2 (8 ounce) cans crushed pineapple, drained and squeezed dry; 2 tablespoons brown sugar replacement (such as Splenda(R) Brown Sugar Blend); 1/2 teaspoon ground ginger; 1/4 teaspoon sea salt; 3 green onions, chopped; 1 jalapeno pepper, seeds and ribs removed, minced

7 ingredients

3 steps

Ingredients

1 (16 ounce) can whole berry cranberry sauce
2 (8 ounce) cans crushed pineapple, drained and squeezed dry
2 tablespoons brown sugar replacement (such as Splenda(R) Brown Sugar Blend)
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
3 green onions, chopped
1 jalapeno pepper, seeds and ribs removed, minced

Directions

1

Stir cranberry sauce, pineapple, brown sugar replacement, ground ginger, and sea salt together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring occasionally, until thickened, about 5 minutes. Set aside to cool for 10 minutes.
2

Stir green onion and jalapeno pepper into the cranberry sauce mixture; transfer to a bowl and cover with plastic wrap.
3

Chill sauce in refrigerator until cold, at least 30 minutes.