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Cranberry Onion Salsa Recipe
Cranberry Onion Salsa Recipe photo by Taste of Home

Cranberry Onion Salsa Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:22-24 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 22-24 servings

Ingredients

  • 1 can (8 ounces) crushed pineapple
  • 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Cranberry Onion Salsa in Quick Cooking November/December 2005, p24

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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