Cranberry Onion Salsa
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.
22-24 ServingsPrep/Total Time: 30 min.
- 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
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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red