Cranberry Salsa


Makes 8 servings


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


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


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

Calories 140
Calories from Fat 30 %
Total Fat 5 g
Carbohydrate 25 g
Fiber 3 g
Protein 2 g
Sodium 4 mg

Dietary Exchange

Starch 2
Fat 1

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