1 3/4 cups.

How to Make It

Step 1

Position knife blade in food processor bowl; drop cranberries through food chute with processor running, and process 15 seconds or until minced. Transfer cranberries to a small bowl.

Step 2

Position knife blade in processor bowl; add kumquats, ginger, and pepper. Pulse 3 to 5 times or until mixture is finely chopped.

Step 3

Add kumquat mixture to cranberries. Stir in sugar and mint. Cover and store in refrigerator. Flavor intensifies the longersalsa is chilled. Serve with chicken, pork, or turkey or as a spread over nonfat cream cheese; or stir into low-fat yogurt.

Oxmoor House Cooking Light Collection

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