Cranberry Pineapple Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 tablespoon vegetable oil
- Carbohydrate 32 g(11%)
- Fat 2 g(3%)
- Fiber 4 g(16%)
- Protein 1 g(2%)
- Saturated Fat 0 g(1%)
- Sodium 6 mg(0%)
- Calories 137
Preparation 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. Cooks’ note:Salsa, without cilantro, can be made 3 days ahead and chilled. Bring to room temperature and add cilantro before serving.
Preparation 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. Cooks’ note:Salsa, without cilantro, can be made 3 days ahead and chilled. Bring to room temperature and add cilantro before serving.
