Pineapple Cranberry Relish with Toasted Coconut
With a mix of sweet (via toasted coconut flakes) and heat (from a jalapeno), this tropical cranberry relish will change the way you think about the must-have holiday side dish.
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Pineapple Cranberry Relish with Toasted Coconut
Directions
- 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 ,
- 1 g fat
- (1 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 14 mg sodium ,
- 11 g carb. ,
- 2 g fiber ,
- 8 g sugar ,
- 0 g pro.