Ingredients
1
bag (12 oz) fresh cranberries
1
medium mango, peeled and diced
1/2
cup sugar
2
tablespoons cider vinegar
1
teaspoon pumpkin pie spice
1/4
teaspoon salt
1/8
teaspoon crushed red pepper flakes
Preparation
In nonreactive 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cook 20 to 25 minutes, stirring occasionally, until cranberries pop and sauce thickens slightly.
Pour into serving bowl; cover and refrigerate until ready to serve.
