Cranberry Pineapple Salsa |
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Prep Time: 15 Minutes Cook Time: 150 Minutes |
Ready In: 165 Minutes Servings: 8 |
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Cranberries might seem out of place in a salsa, but their zesty crunch anchors this mix of roasted pineapple, onion, and cilantro. Besides, what would Thanksgiving be without cranberries? 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 |
Directions:
1. Preheat oven to 450°F with rack in upper third.
2. 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.
3. Meanwhile, pulse cranberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in 1/3 cup brown sugar.
4. 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.
5. Cooks note: Salsa, without cilantro, can be made 3 days ahead and chilled. Bring to room temperature and add cilantro before serving.
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