Show Subscription Form




Cranberry Salsa Recipe
Cranberry Salsa Recipe photo by Taste of Home

Cranberry Salsa Recipe

Read Reviews (2)
5 2
Publisher Photo
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(2)

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT