Cranberry Pineapple Salsa
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 ⓘ
Instructions
- Preheat oven to 450°F with rack in upper third.
- Toss pineapple and onion with oil and 1/2 teaspoon salt in a large 4-sided sheet pan, then roast, stirring occasionally, until charred in spots, 40 minutes to 1 hour.
- Meanwhile, pulse cranberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in 1/3 cup brown sugar.
- Add hot roasted-pineapple mixture, stirring until sugar has dissolved, then stir in citrus juice. Season with brown sugar and salt. Cool, then stir in cilantro. Let stand, covered, 1 hour.
Nutrition & Diet Analysis (per serving)
460
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).