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This zesty, tropical pineapple and cranberry
salsa is wonderful with grilled and roasted pork, ham, turkey
and chicken.
Pineapple-Cranberry
Salsa
- 1 (15-ounce) can crushed pineapple
1 tablespoon grated fresh gingerroot
2 cloves garlic, peeled and minced
1 teaspoon grated orange peel
1/2 teaspoon ground allspice
1/8 teaspoon crushed red pepper flakes, or more to taste
1 (8-ounce) can 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.
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