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Cranberry Orange Salsa Recipe

Cranberry Orange Salsa Recipe

"This tart tangy blend is wonderful with carved turkey, on turkey sandwiches and with ham and pork," says Joan Flowers of Hickory Hills, Illinois.
TOTAL TIME: Prep: 15 min. + chilling YIELD:12 servings


  • 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


  • 1. 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.

Reviews for Cranberry Orange Salsa

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