Cranberry Salsa Recipe
Cranberry Salsa Recipe photo by Taste of Home

Cranberry Salsa Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings

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

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.

Directions

  1. 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.
Originally published as Cranberry Salsa in Bountiful Harvest Cookbook 1994, p81

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.

Reviews for Cranberry Salsa

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MY REVIEW
Reviewed Dec. 28, 2011

"Wonderful with ham, turkey or tortilla chips"

MY REVIEW
Reviewed Dec. 23, 2010

"I could eat this stuff for breakfast, lunch and dinner! It is just the right blend of sweet and hot. Delicious!"

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