Texas Cranberry Chutney

By emp1438

This chutney can be used as a topping for grilled pork or as a topping over soft brie on a baguette.

Ingredients

• Makes 3 cups
• 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
• Soft brie(triple cream brie works nicely)
• 1 French baguette

Details

Adapted from find.myrecipes.com

Preparation

Step 1

1. Drain pineapple well; pat dry with paper towels.

2. 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.
3. Remove from heat, and stir in jalapeño and green onions. Cover and chill until ready to serve.

4. Slice baguettes into 1" slices. Spread soft brie on each slice. Top with chutney.