Kosher Pineapple Cranberry Salsa Pareve Recipes
CRANBERRY SALSA
This festive Cranberry Salsa ingeniously slashes refined sugar - succulent pineapple adds sweetness and salsa-y flair. Delicious, quick and easy (and guilt-free, too)! • Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free • Paleo •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Appetizers
Time 7m
Number Of Ingredients 8
Steps:
- In a mini food processor, pulse cranberries 2-3 times. Scrape sides and add pineapple, pulsing 2-4 times more until desired consistency is reached.
- Scoop cranberry mixture into a bowl and add all other ingredients, stirring to combine.
- Serve immediately or refrigerate, covered, for up to 3 days.
Nutrition Facts : Calories 27 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 10 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CRANBERRY PINEAPPLE SALSA
Provided by Lillian Chou
Categories Condiment/Spread Onion Side Roast Thanksgiving Vegetarian Dinner Cranberry Pineapple Cilantro Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F with rack in upper third.
- 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.
- Meanwhile, pulse cranberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in 1/3 cup brown sugar.
- 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. Let stand, covered, 1 hour.
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