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Leigh Beisch Photo by: Leigh Beisch

Fresh Cranberry Salsa

This fresh cranberry salsa is a must for your Thanksgiving table. Serve it year round atop pork tenderloin and chicken dishes.

Health NOVEMBER 2009

  • Yield: Makes 12 servings (serving size: 1/4 cup)
  • Prep time:10 Minutes

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

Preparation

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.

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

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 67
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 17g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 56mg
  • Calcium: 9mg
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Fresh Cranberry Salsa recipe

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