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Pineapple-Cranberry Salsa

1 can (15-ounce) 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 can (8-ounce) whole-berry cranberry sauce
1/3 cup sliced green onions, optional
2 teaspoons fresh lime juice

1. Drain pineapple, reserving juice. Pour juice into saucepan; add ginger, garlic, orange peel, allspice and red pepper flakes.
2. 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.

Nutritional Information Per Serving: 78 calories; 0.1 g fat; 0 mg cholesterol; 10.2 mg sodium.