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Cranberry Salsa Recipe
|Cranberries||2 Cup (32 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Minced fresh cilantro||1 Tablespoon (Coriander)|
|Minced fresh ginger||1 Tablespoon|
|Green jalapeno chilies/Serrano chile||1 Small, stemmed, seeded, and minced|
Serving size: Complete recipe
Calories 998 Calories from Fat 506
% Daily Value*
Total Fat 57 g88.1%
Saturated Fat 2.8 g13.8%
Trans Fat 1 g
Cholesterol 0 mg
Sodium 401 mg16.7%
Total Carbohydrates 117 g39%
Dietary Fiber 20.8 g83.3%
Sugars 46.3 g
Protein 4 g8.9%
Vitamin A 43.1% Vitamin C 367.1%
Calcium 20.4% Iron 7.6%
*Based on a 2000 Calorie diet
Using a sharp knife, cut remaining peel and all white membrane from oranges; coarsely chop oranges and place in a colander to drain.
Whirl cranberries in a food processor or blender until chopped; place in bowl with peel.
Add drained chopped oranges, onion, oil, cilantro, ginger, and chile.
Stir to blend; season to taste with salt.