Cranberry-Orange Salsa

Cranberry-Orange Salsa

Serves 12
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 fine sea 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 oranges. Cut into thick slices and discard any seeds. Coarsely chop oranges and transfer to the food processor. Add cranberries and sugar and pulse until just coarsely chopped.

Transfer to a bowl, season with salt and let sit at room temperature for about 1 hour before serving.
Nutritional Info: 
Per Serving: Serving size: about 2 tablespoons, 30 calories (0 from fat), 100mg sodium, 8g carbohydrates, (1 g dietary fiber, 7g sugar).
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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