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Cranberry-Jalapeño Salsa

Cranberry-Jalapeño Salsa

Serve with sliced grilled pork or turkey tenderloins, chicken, pan-fried pork chops, or turkey cutlets. Crystallized ginger is available in the spice section of most supermarkets.

Southern Living JANUARY 2004

  • Yield: 2 cups

Ingredients

  • 1 (12-ounce) package fresh or frozen cranberries
  • 1 medium navel orange, unpeeled and coarsely chopped
  • 3 tablespoons crystallized ginger
  • 2 jalapeño peppers, seeded and coarsely chopped
  • 1/4 cup fresh mint leaves
  • 1 cup sugar

Preparation

Pulse cranberries in a food processor until minced. Transfer to a bowl.

Pulse orange and next 4 ingredients in food processor 3 to 5 times or until orange, ginger, and pepper are finely chopped. Stir into cranberries; cover and chill, if desired.

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Cranberry-Jalapeño Salsa recipe

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