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Texas Cranberry Chutney
Try this cranberry chutney recipe for a Texan touch in your dinner menu. Minced jalapeno peppers add spice to the pineapple and cranberry.
Ingredients
- 2 (8-oz) cans crushed pineapple
- 1 (16-oz) can whole cranberry sauce
- 1/4 C firmly packed brown sugar
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 to 2 jalapeno peppers, seeded and minced
- 3 green onions, chopped
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Method
Drain pineapple well; pat dry with paper towels. Stir together pineapple and the next 4 ingredients in a 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 jalapeno and green onions. Cover and chill until ready to serve.
Notes:
Number of Servings: 3 cups
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