Recipe by empebi
"This goes together in minutes and is actually better if prepared the day before you serve. It is great with chicken, turkey, and pork. I use this with grilled herb pork tenderloin served on cornmeal biscuits for special appetizer occasions. Garnish with additional chopped green onions, if desired. If you want more heat in the chutney, keep some of the jalapeno seeds and ribs as you chop."
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1 (16 ounce) can
whole berry cranberry sauce
2 (8 ounce) cans
crushed pineapple, drained and squeezed dry
brown sugar replacement (such as Splenda® Brown Sugar Blend)
green onions, chopped
jalapeno pepper, seeds and ribs removed, minced
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Cranberry Chutney
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: < 1
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