Cranberry Orange Salsa Recipe

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Cranberry Orange Salsa Recipe
Cranberry Orange Salsa Recipe photo by Taste of Home
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Cranberry Orange Salsa Recipe

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

Ingredients

  • 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

Directions

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.
Originally published as Cranberry Orange Salsa in Taste of Home June/July 2001, p8

Nutritional Facts

1/4 cup: 87 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 23g carbohydrate (19g sugars, 3g fiber), 1g protein.

  • 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.
Originally published as Cranberry Orange Salsa in Taste of Home June/July 2001, p8

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crusaderdachshund User ID: 7992527 256983
Reviewed Nov. 19, 2016

"We have been loyal to this recipe for at least 20 years. We don't even bother making traditional sauce any more. Everyone loves it! Since I am not a cilantro aficionado, I have been known to make side-by-side versions with and without cilantro ... everyone but me much prefers the cilantro version."

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