Cranberry Salsa Recipe
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups water
- 1/2 cup sugar
- 1/4 cup finely chopped onion
- 2 cups fresh or frozen cranberries
- 2 tablespoons grated orange peel
- 1/4 to 1/2 cup minced fresh cilantro
- 2 to 4 tablespoons chopped jalapeno peppers
- Carbohydrate 2.1100741416266 g
- Cholesterol 0 mg
- Fat 0.0224571895032051 g
- Fiber 0.75923251297535 g
- Protein 0.0943305138221154 g
- Saturated Fat 0.0029175140224359 g
- Serving Size 1 1 serving (51g)
- Sodium 1745.70036278634 mg
- Sugar 1.35084162865125 g
- Trans Fat 0.00780000200320513 g
- Calories 8 calories
Directions 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. Print Add to Recipe Box Email a Friend
