Cranberry Pineapple Salsa

Cranberry Pineapple Salsa
Photo by Ditte Isager


  • 1 4-pounds pineapple
  • 1 (12-ounces) bag fresh cranberries
  • 1 medium onion
  • ¼ cup Seville orange juice
  • 1 tablespoon vegetable oil
  • 1/3 cup packed dark brown sugar
  • 1 cup packed cilantro sprigs

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 tran...

View full recipe at Epicurious


Related Articles

Best Wine Deals

See More Deals

Snooth Media Network