Cranberry And Pineapple Fruit Chutney
|Fresh cranberries||3 1⁄2 Cup (56 tbs)|
|Canned crushed pineapple||2 1⁄2 Cup (40 tbs), drained|
|Low sugar orange marmalade||1 1⁄3 Cup (21.33 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Apples||12 Ounce, pared, cored and diced (3 Small)|
|Ground cinnamon||2 Teaspoon|
|Ground ginger||1 1⁄2 Teaspoon|
1. In 3-quart saucepan, cook cranberries and 2 tablespoons water over medium-high heat until berries begin to pop, about 10 minutes.
2. Add remaining ingredients; stir to combine. Bring to boil, stirring occasionally; cook 3 minutes longer. Remove from heat; cover and let stand 20 minutes.
3. Store in airtight container in refrigerator.