texas cranberry chutney

ingredients 

2 (8-ounce) cans crushed pineapple

1 (16-ounce) can whole berry cranberry sauce

1/4 cup firmly packed brown sugar

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 to 2 jalapeño peppers, seeded and minced

3 green onions, chopped

instructions 

Drain pineapple well; pat dry with paper towels.

Stir together pineapple and next 4 ingredients in a small saucepan over medium heat, and bring to a boil. Reduce heat to low, and simmer, stirring often, 5 minutes or until thickened. Remove from heat, and stir in jalapeño and green onions. 

Cover and chill until ready to serve.