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Salsa: Cranberry-Pineapple Salsa




Source of Recipe


Heather A. CCCo-opBank


List of Ingredients




1 Cup Water
1 Cup Sugar
1 12-0unce 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 Chilies*
1 Teaspoon Fresh Lime Juice
1/4 Teaspoon Ground Cumin


Recipe



Bring 1 cup water and sugar to boil in medium saucepan over medium-high heat, stirring until sugar melts. Add cranberries. Reduce heat to medium and simmer 8 minutes stirring frequently.

Add pineapple with remaining juice, 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 before serving. Keeps up to 3 days.

* Jalapenos canned in brine, sometimes labeled en escabeche, found near salsas in the market.

Serve with your favorite tortilla chips and stand back, they'll love it!