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Photo: Ralph Anderson; Beth Dreiling Hontzas; Styling: Missie Neville Crawford Photo by: Photo: Ralph Anderson; Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Clementine-Cranberry Salsa

Serve this brightly flavored condiment alongside turkey fajitas, grilled chicken, or pork. Like it hot? Keep the jalapeño seeds.

Southern Living DECEMBER 2009

  • Yield: Makes about 2 1/4 cups
  • Hands-on:15 Minutes
  • Total:1 Hour, 15 Minutes

Ingredients

  • 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

Preparation

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

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