This zesty, tropical pineapple
and cranberry salsa is wonderful with grilled and roasted pork,
ham, turkey and chicken.
Pineapple-Cranberry
Salsa
- 1 (15-ounce) can crushed
pineapple
1 tablespoon grated fresh gingerroot
2 cloves garlic, peeled and minced
1 teaspoon grated orange peel
1/2 teaspoon ground allspice
1/8 teaspoon crushed red pepper flakes, or more to taste
1 (8-ounce) can whole-berry cranberry sauce
1/3 cup sliced green onions, optional
2 teaspoons fresh lime juice
- Drain pineapple, reserving
juice. Pour juice into saucepan; add ginger, garlic, orange peel,
allspice and red pepper flakes.
- Cook over medium-high
heat 8 minutes; remove from heat. Stir in pineapple, cranberry
sauce, onions and lime juice. Serve warm or at room temperature
over sliced turkey.
Makes 8 servings.
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