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Cranberry Onion Salsa Recipe

Cranberry Onion Salsa Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Cranberry Onion Salsa

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.