Fresh cranberry salsa
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Minced jalapeno chile; seeds reserved | |
| 2 | cups | Rinsed chopped cranberries |
| 3 | tablespoons | Dark brown sugar |
| 3 | tablespoons | Honey |
| ¾ | cup | Diced celery |
| ¾ | cup | Finely diced white onion |
| 2 | larges | Seeded diced plum tomatoes |
| Salt | ||
| ¼ | cup | Chopped cilantro |
Directions
Combine jalapeno, cranberries, sugar and honey in 8-inch nonstick skillet over medium-high heat. Bring to boil and cook, stirring, 3 minutes. Stir in celery, onion, tomatoes and salt to taste and cook until heated through, about 2 minutes. Transfer to bowl. Add cilantro and reserved jalapeno seeds to taste. Can be made several days ahead and refrigerated. To serve, stir well and adjust sugar and seasoning. Serve chilled or at room temperature.
Serve with tortilla chips, turkey, ham or roast beef. Use it as a spread on sandwiches with mayonnaise or as a garnish on quesadillas. Yields 2 cups.
Each 2-tablespoon serving: 15 calories, 13 mg sodium, 0 cholesterol, 0 fat, 4 grams carbohydrates, 0 grams protein, 0.16 gram fiber Recipe Source: Los Angeles Times - 11-22-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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