Fresh Cranberry and Roasted Pineapple Salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
A fresh fruit salsa with cranberries and roasted pineapple.
Ingredients
  • 1 pineapple, peeled, cored and cut into ½-inch pieces
  • 1 red onion, chopped
  • 1 tablespoon grapeseed oil
  • ¼ teaspoon kosher salt
  • 1 12-ounce bag of fresh (or thawed) cranberries
  • ⅓ cup lightly packed brown sugar
  • ¼ cup chopped crystallized ginger
  • 2 tablespoons Meyer lemon juice, or any fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 1 cup cilantro sprigs, tightly packed
  • large-flaked sea salt (optional garnish)
Instructions
  1. Preheat oven to 450 degrees.
  2. Toss the pineapple and onion with oil and salt. Spread on a sided sheet pan. Roast 30 minutes, stirring once or twice during the cooking, until the pineapple has slightly browned in spots.
  3. While the pineapple and onion are roasting, pulse the cranberries in a processor until coarsely chopped. Turn into a large bowl and stir in the brown sugar.
  4. Save about a cup of the roasted pineapple to add just before serving.
  5. Add the rest of the hot pineapple-onion, chopped ginger, lemon juice and orange juice. Stir well.
  6. Allow salsa to cool before adding cilantro. Let the salsa stand at room temperature for an hour or so before serving.
Recipe by Liz The Chef at https://lizthechef.com/fresh-cranberry-and-roasted-pineapple-salsa/