Cranberry sauce is a holiday staple, which means it can be a bit boring. Transform your traditional cranberry sauce with Chica de Gallo's Mango Pineapple Salsa. The result is a sweet and savory cranberry chutney perfect for topping the holiday turkey (or Tofurkey) and spreading on the day-after sandwiches.
Mango Pineapple Cranberry Chutney
1 cup Fresh Cranberries
1/2 cup Chica de Gallo Mango Pineapple Salsa
1/3 cup Water
1/4 cup Sugar
Rinse cranberries and remove stems. Combine all ingredients in saucepan. Bring to a boil and then simmer for 10 - 15 minutes or until all cranberries have popped and sauce has thickened. Cool before serving and refrigerate any leftovers.