Cranberry-Kumquat Salsa Recipe
Ingredients
| Cranberries | 2 Cup (16 tbs), frozen | |
| 6 kumquats, unpeeled and coarsely chopped | ||
| Crystallized ginger | 3 Tablespoon, minced | |
| 2 jalapeno peppers, seeded and finely chopped | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Mint | 1/4 Cup (16 tbs), minced | |
Directions
Position knife blade in food processor bowl; drop cranberries through food chute with proces sor running, and process 15 seconds or until minced.
Transfer cranberries to a small bowl.
Position knife blade in processor bowl; add kumquats, ginger, and peppets.
Pulse 3 to 5 times or until mixture is finely chopped.
Add kumquat mixture to cranberries.
Stir in sugar and mint.
Cover and store in refrigerator.Flavo'r intensifies the longer salsa is chilled.
Serve with chicken, pork, or turkey or as a spread over nonfat cream cheese; or stir into low-fat yogurt.
Transfer cranberries to a small bowl.
Position knife blade in processor bowl; add kumquats, ginger, and peppets.
Pulse 3 to 5 times or until mixture is finely chopped.
Add kumquat mixture to cranberries.
Stir in sugar and mint.
Cover and store in refrigerator.Flavo'r intensifies the longer salsa is chilled.
Serve with chicken, pork, or turkey or as a spread over nonfat cream cheese; or stir into low-fat yogurt.
Chef
