Cranberry-Orange Salsa

Cranberry-Orange Salsa

Serves 4 (makes about 11/2 cups)

This salsa is delicious eaten so many different ways. Spoon it over roasted pork or chicken or pour it over a block of softened cream cheese for an unforgettable dip to serve with crackers.

  • 3 navel oranges
  • 1/2 cup fresh cranberries
  • 1/4 cup sugar
  • 1/2 teaspoon salt
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Zest 1 of the oranges; transfer zest to a food processor and set aside.

Using a sharp knife, carefully cut away and discard the peel and pith from all of the oranges. Cut into thick slices and remove and discard any seeds. Coarsely chop oranges and transfer to food processor with zest. Add cranberries and sugar and pulse until just coarsely chopped.

Transfer to a bowl, season with salt and set aside to let sit at room temperature for about 1 hour before serving.

Nutritional Info: 
Per Serving:100 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 290mg sodium, 25g carbohydrate (2g dietary fiber, 21g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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