Cranberry Pineapple Salsa
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
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
5
Season with brown sugar and salt
6
Cool, then stir in cilantro
7
Let stand, covered, 1 hour
8
Preheat oven to 450°F with rack in upper third
9
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
10
Meanwhile, pulse cranberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in 1/3 cup brown sugar
11
Add hot roasted-pineapple mixture, stirring until sugar has dissolved, then stir in citrus juice
12
Season with brown sugar and salt
13
Cool, then stir in cilantro
14
Let stand, covered, 1 hour