Cranberry Chutney Salad
- 1 12-ounce back fresh cranberries, rinsed
- 1 18-ounce jar orange marmalade
- 1 8-ounce can crushed pineapple with liquid
- 3/4 cup turbinado sugar
Place cranberries and marmalade into a food processor and pulse until you get a course texture. Do not over-process into a sauce. Pour into a bowl and stir in the pineapple and sugar. Cover the bowl and allow to chill a day or two before serving. (Do not serve right away after preparing it – the flavors need time to develop).