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

Cranberry Onion Salsa Recipe

Be the first to add a review
Publisher Photo
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


  • 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

2 tablespoons: 34 calories, 0 fat (0 saturated fat), 0 cholesterol, 22mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 0 protein.


  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

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Cranberry Onion Salsa

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image