Cranberry-Pineapple Chutney

Prep 10 m
Cook 25 m



  1. 1 of 3 In medium-size nonreactive saucepan, combine vinegar, the 1/2 cup sugar, the ginger, red onion, garlic and cayenne. Bring to a simmer; cook, uncovered, over medium heat for 10 minutes.
  2. 2 of 3 Add cranberries, pineapple with syrup, and salt. Return to simmer; cook, stirring occasionally, 15 minutes, until cranberries are softened.
  3. 3 of 3 Remove from heat. Stir in the remaining 1/4 cup sugar. Spoon into glass bowl; let cool completely. Cover with plastic wrap and refrigerate until ready to serve.
Nutrition Information for Cranberry-Pineapple Chutney
Servings Per Recipe:
Per Serving: 0 g Fat, total, 0 g pro., 1 g fiber, 147 mg sodium, 103 kcal cal., 0 g sat. fat, 0 mg chol., 27 g carb.