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+
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CRANBERRY SALSA RECIPE
Wendy Zitzman
Prep Time
Prep Time
10
minutes
mins
Servings
Servings
4
servings
Calories
Calories
106
Ingredients
▢
1 12-16
oz
bag fresh cranberries
▢
3
green onion stalks
-
(finely chopped)
▢
2
jalapeños
-
(seeded and finely chopped)
▢
¼
cup
cilantro
-
(finely chopped)
▢
3
tbsp
sugar
▢
1
tsp
fresh grated ginger
▢
1
tsp
salt
-
(or more to taste)
▢
Juice from 1 lime
Instructions
In a food processor, chop the cranberries.
In a medium sized bowl, combine the chopped cranberries and all other remaining ingredients.
Cover, and refrigerate overnight, or at least 3 hours.
Notes
The entire recipe makes 4 servings
Serving size 1/2 cup
Nutrition
Nutrition Facts
CRANBERRY SALSA RECIPE
Amount per Serving
Calories
106
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0
g
0
%
Cholesterol
0
mg
0
%
Sodium
584
mg
25
%
Potassium
263
mg
8
%
Carbohydrates
21.8
g
7
%
Fiber
4.8
g
20
%
Sugar
13.8
g
15
%
Protein
0.4
g
1
%
Calcium
20
mg
2
%
Iron
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.