This goes together in minutes and is actually better if prepared the day before you serve. It is great with chicken, turkey, and pork. I use this with grilled herb pork tenderloin served on cornmeal biscuits for special appetizer occasions. Garnish with additional chopped green onions, if desired. If you want more heat in the chutney, keep some of the jalapeno seeds and ribs as you chop.

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
40 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

78 calories; protein 0.2g; carbohydrates 20.3g; sodium 46.9mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/19/2015
I was looking for a quick sauce to go with pork chops and this was perfect. I made a few changes because of what I had at home. I used real brown sugar. I didn't have jalapeño but did have a can of diced green chiles so used those instead. I also didn't have onion. My family loved it. A little sweet and a little spicy. My daughter put some on a Graham cracker for dessert and that was tasty too. Enjoy! Read More
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