8 ounce can crushed pineapple, juice-packed
1 cup chopped onions
2 cloves garlic, minced
3 cups cranberries
1/2 cup packed light brown sugar
4 ounce can chopped green chili peppers
1/2 teaspoon hot-pepper sauce
Preparation
Instructions:
Drain pineapple, reserving juice.
Coat a large saucepan with nonstick spray. Heat over medium heat until hot, about 1 minute. Saute onions and garlic in pan for 2 minutes. Add reserved pineapple juice, cranberries, and brown sugar. Cook, stirring occasionally, until cranberries begin to pop, about 5 minutes. Remove from heat. Stir in pineapple, peppers, and hot-pepper sauce.
Cover and refrigerate for up to 3 days. Yields 3 1/2 cups.