Cranberry Chutney

This cranberry  chutney can be made days in advanced (as I do) and stored in a glass container in the fridge. It can last for a couple weeks if needed and be sure to use it with not only thanksgiving turkey, but with oven roasted chicken and it also makes a great topping (like a relish) on sandwiches, as a dip with crackers or even on top of vanilla ice cream.

Ingredients:

• 1(20 ounce) can pineapple tidbits
• 1 ¹⁄₄ cups brown sugar (can use more) (can sub Agave equivalent)
• 4 cups fresh cranberries 
• 1 cup raisins
• 1 tsp. cinnamon
• 1/2 t. ginger
• 1/4 t. allspice
• 1/4 t. salt
• 1  cup pecans chips (optional)