Gingerberry relish

1. 1

   In a medium saucepan combine the undrained pinapple, sugar, water, and ginger.

2. 2

   Cook and stir over medium heat until sugar is dissolved.

3. 3

   Add cranberries.

4. 4

   Bring to boiling; reduce heat.

5. 5

   Cook and stir 3 or 4 minutes or until cranberies pop.

6. 6

   Transfer to an airtight container.

7. 7

   Cover and chill for up to 3 days.

8. 8

   Stir in walnuts right before filling containers.

9. 9

   They are best added at the last minute.

No additional tips available.