Recipe November 2012
Photo by Jennifer Hitchcock

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3 cups

  • 12-ounce bag fresh cranberries, rinsed and drained
  • 2 cups chopped pineapple
  • ½ cup sugar
  • Pinch of sea salt
  • 2 jalapeño peppers, cored, seeded, and roughly chopped
  1. Place the cranberries, pineapple, sugar, salt, and jalapenos in the bowl of a food processor and pulse 15 to 20 times to chop until slightly chunky but not puréed.
  2. Store refrigerated in an airtight container until ready to serve, up to 3 days.
  • from Chef Sara Foster of Foster’s Market in Chapel Hill and Durham, NC

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