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Cranberry Salsa

Cranberry Salsa

  • Prep

    15 m
  • Ready In

    15 m
SHASH

SHASH

Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
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Reviews

KNBUCHANAN
127

KNBUCHANAN

3/4/2008

I gave this as gifts this year in little canning jars. Everyone wanted the recipe. Just a tip - it tastes better after at least a day in the fridge. Add sugar to taste..I probably cut out about a 3rd of it, and increased the peppers because I like it hot!

Christy
87

Christy

8/24/2008

I make this and spoon it over cream cheese. Let it set in the refrigerator over night so it blends some with the block of cream cheese (make sure and poke holes in the block of cream cheese. Serve with crackers. I won 1st place on a radio station Thanksgiving contest for this salsa dip recipe.

HEIDI
59

HEIDI

11/22/2007

I've made this recipe, but decreased the sugar to 1/2, 1 lime & 2 jalepenos. Soooo yummy. The best thing you can do though, is dump the salsa over a cube of cream cheese. It's so pretty too. Serve with tortillas chips and/or crackers.

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