Best Kosher Pineapple Cranberry Salsa Pareve Recipes

Pineapple-Cranberry Salsa image

Provided by Julie Leo

Categories Sauces

Time 2h20m

Yield 1 3/4 cup

Number Of Ingredients 9

3/4 cup chopped fresh pineapple
1/2 cup chopped fresh cranberries
1/4 cup sliced green onion
1/4 cup finely chopped dates
1 tablespoon honey
1 tablespoon fresh lime juice
3 tablespoons chopped fresh cilantro
1 tablespoon grated fresh ginger
1/4 teaspoon ground red pepper

Steps:

Nutrition Facts : Calories 163.2, Fat 0.3, Sodium 6, Carbohydrate 43.2, Fiber 4.8, Sugar 33.8, Protein 1.6

Cranberry Pineapple Salsa image

Provided by Lillian Chou

Yield Makes 8 servings

Number Of Ingredients 7

1 (4-pounds) pineapple, peeled, cored, and cut into 1/2-inch pieces
1medium onion, chopped
1 tablespoon vegetable oil
1 (12-ounces) bag fresh cranberries (3 1/2 cups; not frozen)
1/3 cup packed dark brown sugar, or to taste
1/4 cup Seville orange juice (or 2 tablespoon each of fresh lime juice and regular orange juice)
1 cup packed cilantro sprigs, coarsely chopped

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.