Fresh Cranberry SalsaFresh Cranberry Salsa
Fresh Cranberry Salsa
Fresh Cranberry Salsa
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Recipe - Welcome
Fresh Cranberry Salsa
Fresh Cranberry Salsa
Prep Time15 Minutes
Servings2
Cook Time15 Minutes
Ingredients
1 medium shallot, peeled
1/2 large jalapeño, seeds removed
3 Tbs fresh cilantro leaves
3 Tbs granulated sugar
1 cup fresh cranberries
2 oranges
1 lime, juice and zest
1/4 tsp salt
crackers and cream cheese, for serving
Directions
  1. In a food processor, add the shallot, jalapeño, cilantro and sugar. Pulse until finely chopped. Add the cranberries. Pulse a few more times to roughly chop. Transfer to a small bowl, and set aside.
  2. Zest one of the oranges. Add the orange zest to the cranberries. Supreme the oranges by slicing off the tops and bottoms. Slice away the peel from top to bottom, exposing the pulp. Continue to slice all the way around the orange until all peel is removed. Cut between the membrane and the pulp to remove individual segments. Roughly chop the segments into small pieces.
  3. Add the chopped oranges to the salsa. Then, squeeze the lime juice over the oranges. Add the lime zest and the salt. Stir to combine. Chill in the refrigerator until ready to serve. Serve over cream cheese on crackers. You can also serve the salsa as a side with ham, chicken or turkey.
Nutritional Information

Per Serving (1/2 cup): Calories: 93, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 150 mg, Carbohydrates: 24 g, Fiber: 4 g, Protein: 1 g.

15 minutes
Prep Time
15 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
1 medium shallot, peeled
Fresh Onion, Shallots
Fresh Onion, Shallots - 0.3 Pound
$2.70 avg/ea$8.99/lb
1/2 large jalapeño, seeds removed
Fresh Jalapeno Pepper, Green
Fresh Jalapeno Pepper, Green - 0.74 Pound
$0.95 avg/ea$1.29/lb
3 Tbs fresh cilantro leaves
Fresh Cilantro
Fresh Cilantro - 1 Each
$0.59
3 Tbs granulated sugar
Brookshire's Extra Fine Granulated Sugar
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
1 cup fresh cranberries
Not Available
2 oranges
Fresh Orange, Navel
Fresh Orange, Navel - 1.66 Pound
$3.14 avg/ea$1.89/lb
1 lime, juice and zest
Fresh Lime
Fresh Lime - 1 Each
$0.79
1/4 tsp salt
Brookshire's Table Salt
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
crackers and cream cheese, for serving
Not Available

Nutritional Information

Per Serving (1/2 cup): Calories: 93, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 150 mg, Carbohydrates: 24 g, Fiber: 4 g, Protein: 1 g.

Directions

  1. In a food processor, add the shallot, jalapeño, cilantro and sugar. Pulse until finely chopped. Add the cranberries. Pulse a few more times to roughly chop. Transfer to a small bowl, and set aside.
  2. Zest one of the oranges. Add the orange zest to the cranberries. Supreme the oranges by slicing off the tops and bottoms. Slice away the peel from top to bottom, exposing the pulp. Continue to slice all the way around the orange until all peel is removed. Cut between the membrane and the pulp to remove individual segments. Roughly chop the segments into small pieces.
  3. Add the chopped oranges to the salsa. Then, squeeze the lime juice over the oranges. Add the lime zest and the salt. Stir to combine. Chill in the refrigerator until ready to serve. Serve over cream cheese on crackers. You can also serve the salsa as a side with ham, chicken or turkey.