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Cranberry Salsa
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the Editors of Publications International, Ltd.. "Cranberry Salsa" 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/cranberry-salsa-recipe.htm> 10 February 2012.
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YIELD Makes 8 servings
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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:
- 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.
This recipe appears in:
Salsa
NUTRITIONAL INFORMATION:
| 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 |
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