Cranberry Orange Salsa Recipe

Cranberry Orange Salsa Recipe photo by Taste of Home

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"This tart tangy blend is wonderful with carved turkey, on turkey sandwiches and with ham and pork," says Joan Flowers of Hickory Hills, Illinois.

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Cranberry Orange Salsa Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

Ingredients

1 package (12 ounces) fresh cranberries or frozen cranberries (3 cups), thawed and coarsely chopped
1/2 cup honey
2 medium navel oranges, peeled, sectioned and cut into 1/2-inch chunks
1 small red onion, finely chopped
1/2 cup dried apricots, cut into thin strips
1/4 to 1/2 cup minced fresh cilantro
1 to 2 jalapeno peppers, seeded and minced
2 tablespoons lime juice
Turkey breast

Directions

In a bowl, combine cranberries and honey. Stir in the oranges, onion, apricots, cilantro, jalapenos and lime juice. Cover and refrigerate for at least 2 hours. Serve over turkey. Yield: 3 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1/4 cup) equals 87 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 23 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Cranberry Orange Salsa in Taste of Home June/July 2001, p8