Clementine-Cranberry Salsa

Southern Living
Clementine-Cranberry SalsaRecipe
Photo: Ralph Anderson; Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Serve this brightly flavored condiment alongside turkey fajitas, grilled chicken, or pork. Like it hot? Keep the jalapeño seeds.
Makes about 2 1/4 cups


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4 clementines, peeled and sectioned
1/2 cup fresh cranberries, coarsely chopped*
1/3 cup finely chopped red onion
1 tablespoon sugar
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1 jalapeño pepper, seeded and finely chopped


Hands-on: 15 Minutes
Total: 1 Hour, 15 Minutes

1. Cut clementine sections in half. Combine all ingredients; cover and let stand 1 hour.

*Frozen cranberries, thawed, may be substituted.

Try This Twist! Orange-Cranberry Salsa: Substitute 2 navel oranges for clementines. Makes 1 1/2 cups.

Created date

November 2009