Cranberry Salsa Recipe
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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


  • 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

2 tablespoon: 18 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 0 protein.


  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

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bojo6868 User ID: 1386871 20196
Reviewed Dec. 28, 2011

"Wonderful with ham, turkey or tortilla chips"

farmmath User ID: 1277470 43300
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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