Yields: 3 Cups
- 4 cups whole cranberries (220 grams)
- 2 cups diced pineapple*
- 1 apple, diced (about 150 grams)
- Add cranberries and pineapple to a medium sized saucepan over medium-low heat. Cook for 20 minutes, stirring occasionally, until broken down.
- Add apple and cook for another 15 minutes. Consistency should be a thick chutney.
- Store in a glass jar in the refrigerator for up to a month.