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Cranberry Orange Salsa

"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
  • Makes
    3 cups

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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