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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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