recipe 
yields
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
Ingredients
steps
- 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.
- Store refrigerated in an airtight container until ready to serve, up to 3 days.
Date Published: 11.03.12
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- from Chef Sara Foster of Foster’s Market in Chapel Hill and Durham, NC
