Fresh Cranberry and Roasted Pineapple Salsa

Cleaning out the freezer recently, I discovered a bag of fresh cranberries that I had been hoarding since last Thanksgiving. Cranberries freeze beautifully for months, so I didn’t hesitate to think about what I could make with them. I love cranberries, but the season is so short that I almost always freeze several bags of them when I can buy them fresh.

I’ve been growing bored with my diet of grilled meat, fish and chicken and wanted to liven up our weekly menus a bit. When I discovered a  torn-out page from an old Gourmet for a cranberry-pineapple salsa, I pulled out my cranberries to thaw and ran out for a pineapple and some cilantro. Fresh fruit salsa can add so much to a simple entrée without adding a ton of calories.

I used our fresh Meyer lemons and navel oranges from the garden, instead of the Seville orange and lime juice called for in the original recipe. I thought red onion would provide a softer taste than a yellow or white onion. Just for fun, I threw in a handful of chopped, crystallized ginger for some heat.

When I saw how red the roasted pineapple was turning as it mixed with the cranberries, I pulled some pineapple aside to add just before tasting.  After I tasted the finished salsa, cooled and ready for its close-up, I sprinkled it with a little Maldon sea salt, my favorite large-flaked salt, just to finish the dish.

This salsa will last about a week in the fridge, although the cilantro begins to droop pretty quickly. I would suggest adding more fresh cilantro every time you serve the salsa.

TIP: I always buy “Golden” pineapples and frequently ask the friendly fellows in the produce department to pick out a ripe one for me.