I make this every Thanksgiving and always double the recipe. Everybody loves it.
1 tbsp olive or veg. oil
1 small onion, chopped
1 12oz. bag of cranberries (3 cups)
¾ cup light brown sugar
¼ tsp salt
1 8oz. can sliced pineapple, drained and chopped
2 fresh jalapeno peppers, finely chopped.
(Best made a couple of days ahead and refrigerated.)
In a saucepan, heat oil and cook chopped onion until soft, stirring occasionally.
Stir in cranberries, brown sugar salt and 2 tablespoons of water. Cook over med.-high heat, partially covered, stirring frequently, until cranberries pop and mixture boils and thicken slightly.
Remove from heat and stir in pineapple and jalapenos, blending well together. Let cool to room temp., the cover and refrigerate till needed. Serve cold.