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® 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the crushed pineapple well, then squeeze it dry with your hands or a clean towel so the chutney does not turn watery.

2. Put the whole berry cranberry sauce in a medium saucepan over medium heat and stir until it starts to soften and loosen.

3. Add the drained pineapple, brown sugar replacement, ground ginger and sea salt to the saucepan and stir to combine.

4. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring often, until slightly thickened.

5. Remove the pan from the heat and let the chutney cool for about 10 minutes.

6. Stir in the chopped green onions and the minced jalapeno, then taste and adjust the salt if needed.

7. Transfer the chutney to a clean container, cover, and refrigerate until cold before serving.