Cranberry Onion Salsa

I found this recipe in the "Taste of Home's 'Quick Cooking'" Magazine - November/December 2005 edition. I have not yet tried it for myself, but I would like to someday soon. Would be good served warm as a condiment for pork or poultry. I hope you enjoy!

• Ready In: 30 mins
• Serves: 12-24
• Yields: 3 cups

Ingredients

• 1 (8 ounce) can crushed pineapple
• 1  cup  chopped onion
• 1  teaspoon  minced garlic
• 1⁄2 cup  packed brown sugar
• 3  cups fresh cranberries or 3  cups frozen cranberries
• 1 (4 ounce) can  chopped green chilies
• 1⁄2 teaspoon  hot pepper sauce

Directions

1. Drain pineapple, reserving juice; set pineapple aside.
2. In a nonstick skillet, coated with nonstick cooking spray, cook onion and garlic until tender.
3. Stir in the brown sugar and reserved pineapple juice; cook and stir until sugar is melted.
4. Add the cranberries; cook and stir until mixture comes to a boil, cranberries pop, and mixture is slightly thickened.
5. Remove from the heat; stir in the chilies, hot pepper sauce, and reserved pineapple.
6. Transfer to a bowl; cool.
7. Store in the refridgerator.
8. NOTE: Prep/Cook times are a guess and may not be accurate. The magazine said "Prep/Total Time - 30 min." Number of servings is also an approximation.