Pams Pineapple Cranberry Salsa Food

PINEAPPLE-CRANBERRY SALSA

Pineapple-Cranberry Salsa image

Make and share this Pineapple-Cranberry Salsa recipe from Food.com.

Provided by Julie Leo

Categories Sauces

Time 2h20m

Yield 1 3/4 cup

Number Of Ingredients 9

Ingredients

3/4 cup chopped fresh pineapple
1/2 cup chopped fresh cranberries
1/4 cup sliced green onion
1/4 cup finely chopped dates
1 tablespoon honey
1 tablespoon fresh lime juice
3 tablespoons chopped fresh cilantro
1 tablespoon grated fresh ginger
1/4 teaspoon ground red pepper

Steps:

Mix ingredients well and chill.
The salsa will last several days in the refrigerator.

Nutrition Facts : Calories 163.2, Fat 0.3, Sodium 6, Carbohydrate 43.2, Fiber 4.8, Sugar 33.8, Protein 1.6

ZIPPY CRANBERRY SALSA

Zippy Cranberry Salsa image

posted by request. Adapted from Christmas Gifts of Good Taste 1998. This pretty red salsa sure sounds unique - with the addition of fresh cranberries, jalapenos and crushed pineapple. In the cookbook, this is pictured in a canning jar and decorated to give as a gift. Sure hope this is the missing recipe!

Provided by HeatherFeather

Categories Sauces

Time 15m

Yield 3 cups

Number Of Ingredients 8

Ingredients

1 (12 ounce) package fresh cranberries, chopped
1 (8 ounce) can crushed pineapple with juice, drained well
2/3 cup sugar
1/2 cup green bell peppers or 1/2 cup red bell pepper, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons onions, finely chopped
1 jalapeno pepper, seeded and finely chopped
1/4 teaspoon salt

Steps:

Combine well the cranberries, pineapple, sugar, pepper, cilantro, onions, jalapeno, and salt.
Cover and chill 2 hours.
Serve as a condiment with meat or as a dip for chips.

Nutrition Facts : Calories 282.9, Fat 0.3, Sodium 198.6, Carbohydrate 73.3, Fiber 6.9, Sugar 61.3, Protein 1.2

CRANBERRY PINEAPPLE SALSA

Cranberry Pineapple Salsa image

Provided by Lillian Chou

Categories Condiment/Spread Onion Side Roast Thanksgiving Vegetarian Dinner Cranberry Pineapple Cilantro Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

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

Steps:

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.

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