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Photo: Annabelle Breakey; Styling: Robyn Valarik   Photo by: Photo: Annabelle Breakey; Styling: Robyn Valarik  

Cranberry, Jicama, and Cilantro Salsa

This salsa is best when freshly made.

Sunset NOVEMBER 2011

  • Yield: Makes 2 cups
  • Total:15 Minutes

Ingredients

  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons sugar
  • 2 cups fresh cranberries
  • 8 ounces jicama, peeled and cut into matchsticks
  • Chopped cilantro (about 1 handful)
  • 1/2 teaspoon minced jalapeño chile
  • Salt

Preparation

1. Whisk together orange juice, lime juice, and sugar in a small bowl. Coarsely chop fresh cranberries in a food processor.

2. Combine cranberries in a medium bowl with jicama, cilantro, chile, and salt to taste. Mix with juices; chill until ready to serve.

Note: Nutritional analysis is per 2-tbsp. serving.

Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 2%
  • Protein: 0.2g
  • Fat: 0g
  • Saturated fat: 0.0g
  • Carbohydrate: 4.6g
  • Fiber: 1.2g
  • Sodium: 1.9mg
  • Cholesterol: 0.0mg
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Cranberry, Jicama, and Cilantro Salsa recipe

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