Substituted tangerines for clementines simply because I have a tangerine tree. Any sweet citrus will work. Served over grilled catfish. Absolutely tasty and delicious, beautiful presentation, worthy of serving to guests.
Photo: Ralph Anderson; Beth Dreiling Hontzas; Styling: Missie Neville Crawford
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Total: 1 Hour, 15 Minutes
- 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
- 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.
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Clementine-Cranberry Salsa Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Gifts, Kid-Friendly, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Meatless, Low Saturated Fat, Gluten-Free
- OCCASION: Autumn, Winter
- PUBLICATION: Southern Living