Pineapple Cranberry Sauce with Chiles and Cilantro

Ingredients

• 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

Steps

1. Bring all ingredients but cilantro to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, and refrigerate cranberry sauce. DO AHEAD Can be prepared 1 week ahead. Keep refrigerated.
2. Stir in cilantro just before serving.