Pineapple-Cranberry Salsa

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Pineapple-Cranberry Salsa

 

1 can 15-oz. crushed pineapple

1 tablespoon grated fresh gingerroot

2 cloves garlic, peeled and minced

1 teaspoon grated orange peel

1/2 teaspoon ground allspice

1/2 teaspoon crushed red pepper flakes, or more to taste

1 can 8-oz. whole-berry cranberry sauce

1/3 cup sliced green onions, optional

2 teaspoons fresh lime juice

 

Drain pineapple, reserving juice. Pour juice into saucepan; add ginger, garlic,

orange peel, allspice and red pepper flakes.

Cook over medium-high heat 8 minutes; remove from heat. Stir in pineapple,

cranberry sauce, onions and lime juice. Serve warm or at room temperature over

sliced turkey.

Makes 8 servings.

Calories 78, Fat 0.1 g, Sodium 10.2 mg.