Cranberry-Pineapple Salsa |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup water | 1 cup sugar | 1 12-ounce package cranberries, rinsed |
| 1 8-ounce can crushed pineapple in juice, partially drained | 1 large green onion, chopped | 2 tablespoons chopped drained canned pickled jalapeno chiles |
| 1 teaspoon fresh lime juice | 1/4 teaspoon ground cumin | |
| 1 | Bring 1 cup water and sugar to boil in heavy medium saucepan over medium-high heat, stirring until sugar melts. Add cranberries. Reduce heat to medium; simmer 8 minutes, stirring frequently. Add pineapple with remaining juices, green onion, chiles, lime juice, and cumin. Continue to cook until cranberries are just tender, about 2 minutes. Transfer salsa to bowl. Cover and chill up to 3 days. |