Cranberry Pineapple Salsa

Name: Cranberry Pineapple Salsa
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Mexican
Ingredients: 237 milliliters packed cilantro sprigs, coarsely chopped; 340 grams fresh cranberries (3 1/2 cups; not frozen); 79 milliliters packed dark brown sugar, or to taste; 1 medium onion, chopped; 59 milliliters Seville orange juice (or 2 tablespoon each of fresh lime juice and regular orange juice); 2 kilograms pineapple, peeled, cored, and cut into 1/2-inch pieces; 1 Tbsp vegetable oil

You can never have too many hor d'oeuvre recipes, so give Cranberry Pineapple Salsan a try. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This gluten free and vegan recipe has 209 calories, 2g of protein, and 2g of fat per serving. Head to the store and pick up cilantro sprigs, cranberries, medium onion, and a few other things to make it today. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 75 hours.

Instructions

Preheat oven to 450°F with rack in upper third.

Equipment you will use

Oven

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.

Ingredients you will need

Pineapple

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Meanwhile, pulse cranberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in 1/3 cup brown sugar.

Ingredients you will need

Brown Sugar

Cranberries

Equipment you will use

Food Processor

Bowl

Add hot roasted-pineapple mixture, stirring until sugar has dissolved, then stir in citrus juice. Season with brown sugar and salt. Cool, then stir in cilantro.

Ingredients you will need

Brown Sugar

Pineapple

Cilantro

Juice

Sugar

Salt

Let stand, covered, 1 hour.

Salsa, without cilantro, can be made 3 days ahead and chilled. Bring to room temperature and add cilantro before serving.

Ingredients you will need

Cilantro

Salsa

Equipment

Ingredients

Servings:

237milliliters

packed cilantro sprigs, coarsely chopped 340grams

fresh cranberries (3 1/2 cups; not frozen)79milliliters

packed dark brown sugar, or to taste 1medium

onion, chopped 59milliliters

Seville orange juice (or 2 tablespoon each of fresh lime juice and regular orange juice)2kilograms

pineapple, peeled, cored, and cut into 1/2-inch pieces 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Stoltz Organic Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 26 dollars per bottle.