I am saving it and making it again and again and again. My little Kauffman whom loves the Harry & David jarred stuff that you mix w/ cream cheese said, this is better than that. I was like, NO WAY. He said, yes. We ate the whole thing. It was gone!
For Amber, I put it over tofutti cream cheese and got gluten free crackers. She loved it too. And it's hard to please that girl. mmHmm
Anyway . . . without further ado the recipe:
Texas Cranberry Chutney
16 oz can WHOLE cranberry sauce
16 oz can CRUSHED pineapple, drained completely
¼ cup brown sugar
1/ tsp ground ginger
¼ tsp salt
Combine in sauce pan. Heat to boiling.
Then Simmer for 5 minutes.
Remove from heat and stir in:
2 minced & seeded jalapeños
3 green onions, chopped
Keep in fridge until serving.
Pour over cream cheese or
TOFUTTI cream cheese ;-)
and serve with crackers.
I am thinking for Halloween,
I want to serve this and call it
blood clot dip.