Tangy cranberry salsa with jalapeño, orange, and lime
Tired of the usual cranberry sauce cooked down with sugar in a pan? This raw cranberry salsa is brightened with the flavors of orange juice and zest. With fresh or pickled jalapeños, garlic, cilantro, and a squeeze of lime juice, it has a spicy kick. Great with tortilla chips!Note: 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 cranberries whole fresh
- 2 Tablespoons chopped yellow onion
- 2 Tablespoons chopped red bell pepper
- 1 Tablespoon pickled jalapeño slices or fresh
- 1 small garlic clove 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
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 tortilla chips as a dip, or your favorite vegan holiday roast as a topping. Use it on sweet potato tacos as an entree, or cranberry salsa with cream cheese as an appetizer.
Storage
Keep cranberry salsa with jalapeno in an airtight 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
