Cranberry Salsa

1. 1

   About 1 hour before serving or day ahead:

2. 2

   In a 3-quart saucepan over medium heat with hot olive or salad oil, cook onion until tender, stirring occasionally.

3. 3

   Stir in cranberries, brown sugar, salt and 2 tablespoons water.

4. 4

   Cook over medium-high heat, stirring frequently, until cranberries pop and mixture boils and thickens slightly.

5. 5

   Remove saucepan from heat and stir in pineapple and green chilies.

6. 6

   If not serving right away, cover and refrigerate to serve cold later.

* Per serving · 4 servings · Values may vary.

No additional tips available.