Cranberry Onion Salsa Recipe

Cranberry Onion Salsa Recipe photo by Taste of Home

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Tucked into a basket with a bag of crunchy tortilla chips, a jar of this homemade salsa makes an incredible edible gift. “With only seven ingredients, it takes no time to make,” writes Jamie Milligan of Kimberley, British Columbia. TIP: This salsa also can be served warm as a condiment for pork or poultry.

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Cranberry Onion Salsa Recipe

Prep/Total Time: 30 min.

Yield: 22-24 Servings

20 10 30

Ingredients

1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
1 cup chopped onion
1 teaspoon minced garlic
1/2 cup packed brown sugar
3 cups fresh or frozen cranberries
1 can (4 ounces) chopped green chilies
1/2 teaspoon hot pepper sauce

Directions

Drain pineapple, reserving juice; set pineapple aside. In a nonstick large skillet coated with cooking spray, cook onion and garlic until tender. Stir in brown sugar and reserved pineapple juice; cook and stir until sugar is melted.
Add cranberries; cook and stir until mixture comes to a boil, cranberries pop and mixture is slightly thickened. Remove from the heat; stir in the chilies, hot pepper sauce and reserved pineapple. Transfer to a bowl; cool. Store in the refrigerator. Yield: about 3 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 34 calories, trace fat (trace saturated fat), 0 cholesterol, 22 mg sodium, 9 g carbohydrate, 1 g fiber, trace protein.

Originally published as Cranberry Onion Salsa in Quick Cooking November/December 2005, p24