Name: Cranberry Pineapple Salsa
Cook time: 15 min
Total time: 2 3/4 hr
Yield: Makes 8 servings
Ingredients: 1 (4-pounds) pineapple, peeled, cored, and cut into 1/2-inch pieces; 1medium onion, chopped; 1 tablespoon vegetable oil; 1 (12-ounces) bag fresh cranberries (3 1/2 cups; not frozen); 1/3 cup packed dark brown sugar, or to taste; 1/4 cup Seville orange juice (or 2 tablespoon each of fresh lime juice and regular orange juice); 1 cup packed cilantro sprigs, coarsely chopped

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Cranberry Pineapple SalsaDitte Isager

Cranberries might seem out of place in a salsa, but their zesty crunch anchors this mix of roasted pineapple, onion, and cilantro. Besides, what would Thanksgiving be without cranberries?

Cooks note:

Salsa, without cilantro, can be made 3 days ahead and chilled. Bring to room temperature and add cilantro before serving.

Recipe notes

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