Cranberry Onion Salsa

• 1 (8 ounce) can crushed pineapple
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 12 cup packed brown sugar
• 3 cups fresh cranberries or 3 cups frozen cranberries
• 1 (4 ounce) canchopped green chilies
• 12 teaspoon hot pepper sauce

1. Drain pineapple, reserving juice; set pineapple aside.
2. In a nonstick skillet, coated with nonstick cooking spray, cook onion and garlic until tender.
3. Stir in the brown sugar and reserved pineapple juice; cook and stir until sugar is melted.
4. Add the cranberries; cook and stir until mixture comes to a boil, cranberries pop, and mixture is slightly thickened.
5. Remove from the heat; stir in the chilies, hot pepper sauce, and reserved pineapple.
6. Transfer to a bowl; cool.
7. Store in the refridgerator.
8. NOTE: Prep/Cook times are a guess and may not be accurate.
9. The magazine said "Prep/Total Time - 30 min."
10. Number of servings is also an approximation.

pineapple, onion, garlic, brown sugar, fresh cranberries, green chilies, hot pepper

Taken from www.food.com/recipe/cranberry-onion-salsa-141605 (may not work)