Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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

cook:
5 mins
additional:
40 mins
total:
1 hr
prep:
15 mins
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.n

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  • Stir green onion and jalapeno pepper into the cranberry sauce mixture; transfer to a bowl and cover with plastic wrap.n

  • Chill sauce in refrigerator until cold, at least 30 minutes.n

Nutrition Facts

78 calories; protein 0.2g; carbohydrates 20.3g; sodium 46.9mg. Full Nutrition
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