Cranberry Onion Salsa

1 can crushed pineapple (8 oz) 1 cup chopped onion 1 t. minced garlic 1/2 cup packed brown sugar 3 cups fresh or frozen cranberries 1 can chopped green chilies (4 oz) 1/2 t. hot pepper sauce

Drain pineapple, reserving the juice; set pineapple aside. In a nonstick large skillet, coated with nonstick 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 the mixture is slightly thickened. Remove from heat; stir in the chilies, hot pepper sauce and reserved pineapple. Transfer to a bowl; cool. Store in the refrigerator. Makes about 3 cups. Source: Taste of Home

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