Cranberry Salsa

2 Reviews
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Yield
3 cups (serving size: 1/4 cup)
December 2002
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

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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