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Pineapple Cranberry Relish with Toasted Coconut

Makes: 16 servings
Serving size: 1/4cup Yield: 4 cups

Prep 15 mins Chill 2 hrs to 24 hrs

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 (�g) 4,
sodium (mg) 14,
Potassium (mg) 58,
calcium (mg) 10,
iron (mg) 0,
Percent Daily Values are based on a 2,000 calorie diet

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