Cranberry Salsa

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Cranberry Salsa."  05 December 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/cranberry-salsa-recipe.htm>  07 July 2008.

Yield: Makes 8 servings
Ingredients:
1/2
cup pecans, coarsely chopped

2
cups fresh or frozen cranberries, coarsely chopped

1/3
cup sugar

1
pint grape tomatoes, cut in halves or quarters

1/2
cup light raisins

1/4
cup chopped shallots

1
orange, peel and pith removed, coarsely chopped

4
teaspoons balsamic vinegar

1/4
teaspoon ground ginger

1/8
teaspoon freshly ground pepper



Preparation:
1.
Combine all ingredients in medium bowl. Cover and let flavors blend at least 4 hours.


Tip: If there are any leftovers, toss with salad greens for a refreshing and different salad. Will keep up to 2 weeks in refrigerator.

Nutritional Information:
Serving Size:
Sodium 4 mg
Protein 2 g
Fiber 3 g
Carbohydrate 25 g
Total Fat 5 g
Calories from Fat 30 %
Calories 140
Dietary Exchange:
Starch 2
Fat 1


This recipe appears in: Salsa