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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- 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
- 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.
Originally published as Cranberry Onion Salsa in Quick Cooking November/December 2005, p24
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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