Countdown to Thanksgiving: Pineapple Cranberry Sauce with Chiles and Cilantro

I really like this tropical/Southwestern take on traditional cranberry sauce. It will make folks (like my brother-in-law) who like a little spicy heat quite happy. And it's a great recipe to hang on to long after Turkey Day. Freeze some fresh cranberries and whip up a batch of this anytime you're roasting chicken or a pork tenderloin.

Pineapple Cranberry Sauce with Chiles and Cilantro
From Food & Wine magazine.
Makes about 2 1/2 cups.

1 (12-ounce) bag fresh cranberries
1 cup sugar
1 cup water
2 1/4 teaspoons finely grated orange peel
1/2 teaspoon coarse kosher salt
1 1/2 cups 1/3-inch cubes peeled cored fresh pineapple
2 thinly sliced jalapeño chiles
2 tablespoons chopped fresh cilantro

Combine all ingredients except cilantro in a heavy medium saucepan. Bring to a boil, stirring often. Reduce heat to medium-low and simmer until most of the cranberries burst, stirring occasionally, about 10 minutes.

Transfer sauce to medium bowl. Cool, cover and refrigerate. Stir in cilantro just before serving.