Fresh Cranberry and Roasted Pineapple Salsa

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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.

Fresh Cranberry and Roasted Pineapple Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
A fresh fruit salsa with cranberries and roasted pineapple.
  • 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)
  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.




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11 Responses to Fresh Cranberry and Roasted Pineapple Salsa

  1. Oui, Chef April 5, 2013 at 12:57 pm #

    I am SO making this to go with some grilled fish soon, it looks so vibrant and fresh!

    • Liz April 5, 2013 at 2:19 pm #

      Many thanks, Steve – I’m going to play with this a bit more…Want it spicier, I think.

  2. Lynda - TasteFood April 5, 2013 at 4:57 pm #

    So pretty and vibrant! This would make a great condiment for fish and chicken.

    • Liz April 5, 2013 at 5:49 pm #

      You will want it spicier and I’m already planning, featuring blueberries…Thanks, Lynda.

  3. Jayne April 6, 2013 at 12:23 am #

    This sounds wonderful! What a fresh, zingy accompaniment to so many things this would make, I love the idea! If only I had a stash of frozen cranberries!

    • Liz April 6, 2013 at 8:07 am #

      I’m going to work on another one with fresh blueberries – do you have those in the UK, Jayne?

  4. Wendy read April 6, 2013 at 1:24 pm #

    Love the tip about adding a bit of pineapple at the end to retain the yellow color. Beautiful salsa Liz! A tip about pineapples, the goldens are my favorite too. If you pull on one of the inner fronds from the top of the pinapple and it comes off the top of the pineapple easily, it is ripe and ready to use 🙂 It is a never fail for me, of course, we purchase pineapples by the case around here! Ginger is the perfect profile for this too–it pairs beautifully with both cranberries and pineapple.

    • Liz April 6, 2013 at 5:16 pm #

      Thanks, Wendy, I loved the low calorie “punch” it added to my diet meals.

  5. Laura @ Family Spice April 12, 2013 at 9:20 am #

    I love all the colors in this salsa. I love all things cranberry, so I’d definitely want to inhale this quick!

    • Liz April 12, 2013 at 9:55 am #

      Just remember that the pineapple instantly turns red when you add it, so hold some back…

  6. Lisa @ Whisk & Cleaver April 15, 2013 at 12:02 pm #

    Liz this is such a pretty salad, and I love how you drew out the flavors with the salt. I am adding this to my grilled fish this week for sure – back on the diet for me 🙂

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