Recipe Notes Makes 3 cups.
1 12-ounce bag cranberries, rinsed
1 8-ounce can crushed pineapple, undrained
½ cup granulated sugar
½ cup packed brown sugar
1/3 cup water
1 jalapeño pepper, seeded and finely diced
2 teaspoons finely grated lime zest
1/8 teaspoon ground nutmeg or cinnamon
Combine all the ingredients in a 3-quart saucepan or a 9-inch skillet and bring the mixture to a boil over medium heat, stirring until the sugars are dissolved.
Reduce heat and simmer uncovered, stirring occasionally for 15 minutes or until the mixture thickens. Remove from heat and cool to room temperature. The sauce will continue to thicken as it cools.
Serve at room temperature or chilled.