Cranberry Chutney

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 jalapeo peppers, seeded and minced
• 3 green onions, chopped

Preparation

1. Drain pineapple well; pat dry with paper towels.
2. 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