Cranberry Salsa

recipe
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

Nutritional Information

Calories 36
Caloriesfromfat 3 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.4 g
Carbohydrate 9.2 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 50 mg
Calcium 13 mg

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

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.

Note:

December 2002
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