Cranberry Pineapple Salsa
1 Tbs olive oil 2 Tbs water
1 onion, chopped small
1 (8 oz.) can sliced pineapple, drained and chopped
1(12 oz.) bag cranberries (3 cups)
¾ cup firmly packed brown sugar
1 (4 oz.) can chopped milk green chilies, drained
¼ tsp salt
- In saucepan over medium heat in hot olive oil, cook onion until tener, stirring occasionally.
- Stir in cranberries, brown sugar, salt and 2 Tbs water.
- Cook over medium heat, stirring frequently until cranberries pop and mixture boils and thickens slightly.
- Remove saucepan from heat; stir in pineapple and chilies.
- cover and refrigerate.
Makes 3-1/2 cups. Good with roast pork, ham and poultry.
Nutrition Facts per serving
|Serving size: 1 slice ¼ cup|
|Total calories||75 calories|
|Total fat||1 gram|
|Total carbohydrate||16.8 grams|