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“I found this recipe in the "Taste of Home's 'Quick Cooking'" Magazine - November/December 2005 edition. I have not yet tried it for myself, but I would like to someday soon. Would be good served warm as a condiment for pork or poultry. I hope you enjoy!”
READY IN:
30mins
SERVES:
12-24
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain pineapple, reserving juice; set pineapple aside.
  2. In a nonstick skillet, coated with nonstick cooking spray, cook onion and garlic until tender.
  3. Stir in the brown sugar and reserved pineapple juice; cook and stir until sugar is melted.
  4. Add the cranberries; cook and stir until mixture comes to a boil, cranberries pop, and mixture is slightly thickened.
  5. Remove from the heat; stir in the chilies, hot pepper sauce, and reserved pineapple.
  6. Transfer to a bowl; cool.
  7. Store in the refridgerator.
  8. NOTE: Prep/Cook times are a guess and may not be accurate. The magazine said "Prep/Total Time - 30 min." Number of servings is also an approximation.

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