Cranberry Salsa
by the Editors of Easy Home Cooking Magazine
Cite This!
Please copy/paste the following text to properly cite this How Stuff Works article:
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