- make this recipe
- user reviews ()
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)
- Servings Per Recipe 16,
- cal. (kcal) 53,
- Fat, total (g) 1,
- sat. fat (g) 1,
- carb. (g) 11,
- fiber (g) 2,
- sugar (g) 8,
- vit. A (IU) 49,
- vit. C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- sodium (mg) 14,
- Potassium (mg) 58,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
