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.
Total TimePrep/Total Time: 30 min.
Makesabout 3 cups
- 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.
Nutrition Facts2 tablespoons: 34 calories, 0 fat (0 saturated fat), 0 cholesterol, 22mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 0 protein.
Originally published as Cranberry Onion Salsa in Quick Cooking November/December 2005