Cranberry & Pineapple Salsa

Great take on cranberry sauce!

• 16 ounces fresh cranberries
• 1½ cups pineapple juice
• ¾ cups brown sugar
• 1½ cups fresh pineapple, cut into small chunks
• 2 teaspoons salt
• ¾ teaspoon smoked paprika
• ½ cup cilantro, chopped
• ½ cup green onions, chopped

Add the cranberries, pineapple juice to a boil and let simmer for 5 minutes. Add the brown sugar, fresh pineapple, salt and paprika. Cook on low heat for ten minutes until the sauce is thick. Check for seasonings and let cool. Can be frozen at this point for up to a week. Add the cilantro and green onions right before serving.