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Fresh Cranberry Salsa

Leigh Beisch
Prep time 10 mins
Yield Makes 12 servings (serving size: 1/4 cup)
This fresh cranberry salsa is a must for your Thanksgiving table. Serve it year round atop pork tenderloin and chicken dishes.

Ingredients

  • 1 (12-ounce) package fresh cranberries, picked over and stems removed
  • 2 finely diced large celery stalks
  • 1 finely diced small white onion
  • 1 jalapeño pepper, seeded and minced*
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon kosher or sea salt
  • 3/4 cup sugar
  • 3 tablespoons fresh lime juice

Nutrition Information

  • calories 67
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 17 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 56 mg
  • calcium 9 mg

How to Make It

  1. Process the cranberries in a food processor until coarsely chopped. Transfer the cranberries to a medium bowl, and add the remaining ingredients. Stir the mixture well to combine.

  2. Transfer the cranberry mixture to a serving bowl; cover and refrigerate until ready to serve.

  3. * For spicier salsa, include the seeds and ribs from the jalapeño. Or use a serrano chile, which has more heat.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.