Cranberry Onion Salsa Recipe

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

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

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

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry Onion Salsa

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review