Cranberry Salsa Recipe
Fresh cranberry salsa dip with cranberries, jalapeño, orange juice, lime juice, and fresh cilantro. The food processor does all the work for you!
Servings: 8 servings
Ingredients
- 1 (12-ounce bag) cranberries
- ½ cup fresh cilantro packed
- ¼ cup granulated sugar
- 1 jalapeño deseeded
- 1 orange juiced
- 1 lime juiced
- ½ teaspoon salt
Instructions
- In the bowl of a food processor, add the cranberries, cilantro, sugar, jalapeño, orange juice, lime juice, and salt. Process to medium consistency.
Notes
My Top Tip: Stop pulsing before it turns smooth. Check between pulses. The finished salsa should have small pieces of cranberry rather than the consistency of a purée.
Storage: Store the cranberry salsa in an airtight container in the fridge for up to 5 days. I don't recommend freezing it. Fresh is best!
Nutrition
Serving: 0.25cup | Calories: 28kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 146mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 95IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 0.1mg
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