Cranberry Mango Pineapple Chutney

Last week I made "Thanksgiving with a Twist" dinner.  I made turkey and sides with traditional ingredients done up in a non-traditional way.  One of the things I tried my hand at was homemade cranberry sauce.  I made it with cranberries, mango and pineapple. It was delicious.  I'll never go back to canned cranberry sauce! This recipe is easy and quick, and a great idea for a last minute Thanksgiving contribution!

Cranberry Mango Pineapple Chutney

Adapted from Love Veggies and Yoga

Ingredients:

1, 12 oz bag fresh cranberries

1 cup mango chunks (I used frozen mango)

1/2 cup pineapple chunks (I used canned pineapple)

1 1/4 cup water

1 cup granulated sugar

1/4 cup packed brown sugar

1 tsp. ground ginger

1 tsp cinnamon

Dash cayenne pepper (optional)

Directions:

Combine all ingredients in a saucepan. Bring to a boil.  Reduce heat and allow to simmer until thickened. Approximately 20 minutes. Transfer to jars.  Allow to cool, cover and refrigerate. Yields 3, 8 ounce jars or 24 ounces.
*Note: If its a little too chunky for your liking, pulse in the blender until you reach desired texture.

Its so good, even the flamingo liked it....

Happy Thanksgiving!