Quick Cranberry Chutney recipe
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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) ½ teaspoon ground ginger ¼ teaspoon sea salt 3 green onions, chopped 1 jalapeno pepper, seeds and ribs removed, minced
Nutrition Info
- 78.3 caloriescarbohydrate: 20.3 gcholesterol: : -fat: : -fiber: 1 gprotein: 0.2 gsaturatedFat: : -servingSize: -sodium: 46.9 mgsugar: 14.8 gtransFat: : -unsaturatedFat: : -
Directions Quick Cranberry Chutney
Directions
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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.
Stir green onion and jalapeno pepper into the cranberry sauce mixture, transfer to a bowl and cover with plastic wrap.
Chill sauce in refrigerator until cold, at least 30 minutes.