Pineapple Cranberry Relish with Toasted Coconut

Pineapple Cranberry Relish with Toasted Coconut Enlarge Image
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Makes:
16 servings
Serving Size:
1/4 cup
Yields:
4 cups
Prep:
15 mins
Chill:
2 hrs to 24 hrs
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Pineapple Cranberry Relish with Toasted Coconut

Ingredients
1
12 ounce bag fresh or frozen (thawed) cranberries
2
cups diced pineapple
1/4
cup sugar
1
teaspoon cider vinegar
1/2
jalapeno pepper, seeded and chopped
1/2
teaspoon ground ginger
1/4
teaspoon ground cinnamon
1
cup shredded or shaved coconut, toasted

Directions

  1. In a food processor combine cranberries, pineapple, sugar, vinegar, jalapeno, ginger, and cinnamon. Pulse to combine and coarsely chop cranberries. Spoon into a storage container and chill 2 to 24 hours. Bring to a room temperature and top with coconut just before serving.

Nutrition Facts

(Pineapple Cranberry Relish with Toasted Coconut)
    Per serving:
  • 53 kcal cal.,
  • 1 g fat
  • (1 g sat. fat,
  • 14 mg sodium,
  • 11 g carb.,
  • 2 g fiber,
  • 8 g sugar
  • Percent Daily Values are based on a 2,000 calorie diet
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