Cranberry Salsa - cooking recipe

Ingredients

1 Tbsp. olive or salad oil
1 small onion, chopped
1 (12 oz.) bag cranberries (3 c.)
3/4 c. packed brown sugar
1/4 tsp. salt
1 (8 oz.) can sliced pineapple, drained and chopped
1 (4 oz.) can chopped mild green chilies, drained

Preparation

About 1 hour before serving or day ahead:
In a 3-quart saucepan over medium heat with hot olive or salad oil, cook onion until tender, stirring occasionally.
Stir in cranberries, brown sugar, salt and 2 tablespoons water.
Cook over medium-high heat, stirring frequently, until cranberries pop and mixture boils and thickens slightly.
Remove saucepan from heat and stir in pineapple and green chilies.
If not serving right away, cover and refrigerate to serve cold later.
Makes about 3 1/2 cups.