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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 22 |
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Tucked into a basket with a bag of crunchy tortilla chips, a jar of this homemade salsa makes an incredible edible gift. âWith only seven ingredients, it takes no time to make,â writes Jamie Milligan of Kimberley, British Columbia. TIP: This salsa also can be served warm as a condiment for pork or poultry. Ingredients:
1 can (8 ounces) crushed pineapple |
1 cup chopped onion |
1 teaspoon minced garlic |
1/2 cup packed brown sugar |
3 cups fresh or frozen cranberries |
1 can (4 ounces) chopped green chilies |
1/2 teaspoon hot pepper sauce |
Directions:
1. Drain pineapple, reserving juice; set pineapple aside. In a nonstick large skillet coated with cooking spray, cook onion and garlic until tender. Stir in brown sugar and reserved pineapple juice; cook and stir until sugar is melted.
2. Add cranberries; cook and stir until mixture comes to a boil, cranberries pop and mixture is slightly thickened. Remove from the heat; stir in the chilies, hot pepper sauce and reserved pineapple. Transfer to a bowl; cool. Store in the refrigerator. Yield: about 3 cups.
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