November 24, 2015 | Issue #584
Cranberry Apple Salsa
Holiday Cranberry Salsa
Dress up your holiday table with a cranberry side that’s not in the shape of a can. This classic raw relish combines fresh cranberries, Fuji apple, lime juice and spicy jalapeño. Its sweetness means remarkably little sugar is needed to offset the tartness of the cranberries. Serve with whole grain crackers before the big meal or alongside some of our other favorite Thanksgiving recipes.
Makes 8 (1/4 cup) Servings.
Per serving: 36 calories, 0 g total fat (0 g saturated fat),
9 g carbohydrate, 0 g protein, 1.5 g dietary fiber, 2 mg sodium.
- 1 bag (12 oz.) fresh cranberries, or frozen, unsweetened
- 1/2 medium Fuji apple, peeled, cored and chopped
- 1/4 cup chopped red onion
- 2 strips (1-inch x 1/2-inch) lime zest, coarsely chopped
- 1 small jalapeño pepper, without seeds, chopped
- 3 Tbsp. turbinado/raw sugar
- 1 Tbsp. fresh lime juice
- 1/3 cup loosely packed cilantro leaves
In food processor, pulse cranberries just until coarsely chopped. Add apple, onion, lime zest, jalapeño, sugar and lime juice. Pulse (quick pulses) until salsa is still slightly chunky, about 15-20 times.
Add cilantro and pulse until it is chopped but not mushy, about 10 times, stopping to scrape down bowl as needed. Season with a bit of salt, just to lift flavors.
Let salsa sit 20 minutes for flavors to marry. Serve same day.
- • Fresh cranberries
- • Fuji apple
- • Red onion
- • Lime zest
- • Jalapeño pepper
- • Turbinado/raw sugar
- • Lime juice
- • Cilantro leaves
- • Salt
You Might Also Like
Did You Know
Cranberries are good sources of vitamin C and dietary fiber. In cell studies, cranberry extract and their anthocyanins decrease free radical damage to DNA that can lead to cancer.
Print This Recipe