Cranberry Salsa Recipe

Cranberry Salsa Recipe photo by Taste of Home

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Wisconsin grows an abundance of cranberries and celebrates the harvest with many cranberry festivals. I don't remember where I obtained this recipe, but it's easy, different...and good! Try it with pork or leftover turkey.

This recipe is:

Quick

Diabetic Friendly

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Cranberry Salsa Recipe

Prep: 15 min. + chilling

Yield: 16 Servings

15 15

Ingredients

2 cups fresh or frozen cranberries
2 cups water
1/2 cup sugar
1/4 to 1/2 cup minced fresh cilantro
2 to 4 tablespoons chopped jalapeno peppers
1/4 cup finely chopped onion
2 tablespoons grated orange peel
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a saucepan, bring cranberries and water to a boil for 2 minutes. Drain. Stir in sugar until dissolved. Add cilantro, peppers, onion, orange peel, salt and pepper. Mix well. Cool and refrigerate. Yield: 2 cups.

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

Nutritional Facts 1/4 cup (prepared with sugar substitute; calculated w/o added salt) equals 18 calories, 0 fat (0 saturated fat), 0 cholesterol, 2 mg sodium, 4 g carbohydrate, 1 g fiber, 0 protein. Diabetic Exchanges: Free Food.

Originally published as Cranberry Salsa in Bountiful Harvest Cookbook , p81