Categories: chutney, relish, salsa

Ingredients

• 2 cans (14 oz., each) whole-berry cranberry sauce
• 1 can (20 oz.) crushed pineapple, drained
• 1 pkg. (14 oz.) frozen unsweetened sliced strawberries, thawed and drained
• 1/2 cup chopped walnuts

Directions

1. In a large bowl, gently mix cranberry sauce, pineapple and strawberries until blended. Refrigerate, covered, 1-2 hours or until cold. Just before serving, stir in walnuts.

2. Freeze option: Do not add walnuts. Freeze relish and walnuts separately in freezer containers. To use, thaw in refrigerator overnight. Stir in walnuts just before serving.

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