Health

Fresh Cranberry Salsa

cranberry-salsa Leigh Beisch

Ingredients

  • 1 (12-ounce) package fresh cranberries, picked over and stems removed
  • 2 finely diced large celery stalks
  • 1 finely diced small white onion
  • 1 jalapeño pepper, seeded and minced*
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon kosher or sea salt
  • 3/4 cup sugar
  • 3 tablespoons fresh lime juice

Preparation


1. Process the cranberries in a food processor until coarsely chopped. Transfer the cranberries to a medium bowl, and add the remaining ingredients. Stir the mixture well to combine.

2. Transfer the cranberry mixture to a serving bowl; cover and refrigerate until ready to serve.

* For spicier salsa, include the seeds and ribs from the jalapeño. Or use a serrano chile, which has more heat.


  • Prep Time:

  • This fresh cranberry salsa is a must for your Thanksgiving table. Serve it year round atop pork tenderloin and chicken dishes.
  • Yield: Makes 12 servings (serving size: 1/4 cup)

Nutritional Information

Calories per serving: 67
Fat per serving: 0.0g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 0.0g
Carbohydrate per serving: 17g
Fiber per serving: 2g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 56mg
Calcium per serving: 9mg