Quick Cranberry Chutney

• 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(R) 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

1. 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.
2. Stir green onion and jalapeno pepper into the cranberry sauce mixture; transfer to a bowl and cover with plastic wrap.
3. Chill sauce in refrigerator until cold, at least 30 minutes.

cranberry sauce, pineapple, brown sugar, ground ginger, salt, green onions, pepper

Taken from www.allrecipes.com/recipe/233921/quick-cranberry-chutney/ (may not work)