1 lg ripe pineapple, peeled, cored, & cut into chunks
3/4 cup sweetened dried cranberries
3 scallions, finely chopped
1 tbs chopped crystallized ginger
3/4 cup firmly packed light brown sugar OR a natural sweetener
1/2 cup white wine vinegar
juice and grated zes of 1 lemon
1/4 tsp red pepper flakes

place all ingredients in a 3 1/2 qt slow cooker. cover & cook on LOW for 4 hours.

remove the lid and let cool completely before storing in the refrigerator in tightly covered containers. this chutney is best when used within a week or two.