Cranberry salsa with orange juice
Instead of the usual cranberry sauce cooked down with sugar in a pan, this raw salsa is brightened with the flavors of orange juice and zest. With pickled jalapeños, garlic, cilantro, and a squeeze of lime juice, it has a spicy kick. It takes about a day for the cranberries to soften and sweeten in the refrigerator. So make this one ahead of time! Makes about 2 cups salsa.
Servings: 8 people
Calories: 45kcal
Ingredients
- 7.5 ounces whole fresh cranberries
- 2 Tablespoons chopped yellow onion chopped small
- 2 Tablespoons chopped red bell pepper chopped small
- 1 Tablespoon pickled jalapeño slices
- 1 small clove garlic minced
- 1 Tablespoon lime juice freshly-squeezed
- 1 Tablespoon orange juice freshly-squeezed
- Zest of ½ small to medium-sized orange
- 5 Tablespoons sugar
- Pinch of salt
- ¼ cup roughly chopped cilantro leaves
Instructions
- In a food processor, briefly combine all of the ingredients until they are equal sizes with the ingredients fully incorporated. Stop to scrape down the sides if necessary.
- Transfer to a covered container, refrigerate, and let the flavors meld for a day. The cranberries will soften and become sweeter with time.
Notes
Serve this cranberry salsa with your favorite vegan holiday roast. Or use it on sweet potato tacos as an entree, or cranberry salsa with cream cheese as an appetizer.
Keep leftovers in a covered container in the refrigerator. It will last for about a week.
Nutrition
Calories: 45kcal | Carbohydrates: 11g | Sodium: 22mg | Potassium: 27mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Vitamin C: 8.7mg | Calcium: 2mg | Iron: 0.1mg
