Quick Cranberry Chutney

1. 1

   Stir cranberry sauce, pineapple, brown sugar replacement, ground ginger, and sea salt together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring occasionally, until thickened, about 5 minutes. Set aside to cool for 10 minutes.

2. 2

   Stir green onion and jalapeno pepper into the cranberry sauce mixture; transfer to a bowl and cover with plastic wrap.

3. 3

   Chill sauce in refrigerator until cold, at least 30 minutes.

No additional tips available.