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Cranberry-Kumquat Salsa Recipe
|Cranberries/Frozen cranberries||2 Cup (32 tbs)|
|Kumquats||6 , unpeeled and coarsely chopped|
|Minced crystallized ginger||3 Tablespoon|
|Jalapeno peppers||2 , seeded and finely chopped|
|Sugar||3⁄4 Cup (12 tbs)|
|Minced mint||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 928 Calories from Fat 13
% Daily Value*
Total Fat 2 g2.3%
Saturated Fat 0.18 g0.89%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 25.5 mg1.1%
Total Carbohydrates 235 g78.3%
Dietary Fiber 18.9 g75.7%
Sugars 206.1 g
Protein 4 g7.3%
Vitamin A 20.1% Vitamin C 156.8%
Calcium 11.1% Iron 11.8%
*Based on a 2000 Calorie diet
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.