Cranberry Salsa

The sweet-tart flavor of this fresh salsa sparks simple chicken, turkey, or pork. You can make it up to 2 days before serving.

Yield: 3 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 3%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 9.2g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 50mg
  • Calcium: 13mg

Ingredients

  • 2 cups fresh cranberries
  • 1 1/2 cups coarsely chopped orange sections (about 3 oranges)
  • 1/3 cup chopped red onion
  • 1/3 cup fresh orange juice
  • 3 tablespoons sugar
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1 jalapeño pepper, seeded and finely chopped

Preparation

  1. Place cranberries in a food processor; pulse 2 to 3 times or until coarsely chopped. Combine cranberries, orange sections, and remaining ingredients in a large bowl, tossing gently to combine. Cover and chill.
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