Active Time

　　15 min

　　Total Time

　　2 3/4 hr

　　Cranberries might seem out of place in a salsa, but their zesty crunch anchors this mix of roasted pineapple, onion, and cilantro. Besides, what would Thanksgiving be without cranberries?

　　

Ingredients

Makes 8 servings

　　1 (4-pounds) pineapple, peeled, cored, and cut into 1/2-inch pieces

　　1medium onion, chopped

　　1 tablespoon vegetable oil

　　1 (12-ounces) bag fresh cranberries (3 1/2 cups; not frozen)

　　1/3 cup packed dark brown sugar, or to taste

　　1/4 cup Seville orange juice (or 2 tablespoon each of fresh lime juice and regular orange juice)

　　1 cup packed cilantro sprigs, coarsely chopped

　　

Step 1

Preheat oven to 450°F with rack in upper third.

　　

Step 2

Toss pineapple and onion with oil and 1/2 teaspoon salt in a large 4-sided sheet pan, then roast, stirring occasionally, until charred in spots, 40 minutes to 1 hour.

　　

Step 3

Meanwhile, pulse cranberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in 1/3 cup brown sugar.

　　

Step 4

Add hot roasted-pineapple mixture, stirring until sugar has dissolved, then stir in citrus juice. Season with brown sugar and salt. Cool, then stir in cilantro. Let stand, covered, 1 hour.

　　Cooks’ note:

　　Salsa, without cilantro, can be made 3 days ahead and chilled. Bring to room temperature and add cilantro before serving.