Cranberry Salsa

Directions

1. 1
   About 1 hour before serving or day ahead:
2. 2
   In a 3-quart saucepan over medium heat with hot olive or salad oil, cook onion until tender, stirring occasionally.
3. 3
   Stir in cranberries, brown sugar, salt and 2 tablespoons water.
4. 4
   Cook over medium-high heat, stirring frequently, until cranberries pop and mixture boils and thickens slightly.
5. 5
   Remove saucepan from heat and stir in pineapple and green chilies.
6. 6
   If not serving right away, cover and refrigerate to serve cold later.
7. 7
   Makes about 3 1/2 cups.