If you wait until holiday season to enjoy cranberries, you’re missing out on great flavors and tremendous health benefits. These brilliant berries store easily in your freezer and their tart taste complements the sweetness of quick breads, muffins, or cakes.
This easy salsa is a nice addition to holiday meals or great for potlucks. Serve with whole grain crackers. This salsa is best prepared in advance, which mellows the tart cranberries and allows flavors to blend.
Ingredients
- 3 cups fresh cranberries (1 12-oz. bag), rinsed and drained
- 4 green onions, minced (½ cup)
- 2 small jalapeno peppers, seeded and minced (about 2 tbsp.)
- ½ cup sugar
- ¼ cup fresh cilantro, minced
- 2 tbsp. fresh ginger, finely grated*
- 2 tbsp. fresh lemon or lime juice
- 1 4-oz. package goat cheese
- A few fresh cranberries (for garnish)
- Sprigs of cilantro (for garnish)
* you’ll find tips on how to peel, chop, and grate ginger here
Directions
- Rinse, drain, and pick over the cranberries, discarding all that are soft or bruised.
- Place cranberries in food processor and pulse until finely chopped, but not mushy. Transfer to a bowl.
- Stir in green onions, jalapenos, sugar, cilantro, ginger, and lemon (or lime) juice.
- Cover and refrigerate for 4 hours to allow the flavors to blend and develop.
- To serve, arrange the salsa around the goat cheese (this looks great on a bed of greens – for example arugula, kale, mesclun mix). Consider garnish the top of the goat cheese with a few sprigs of cilantro and a reserved cranberry for color.
Makes TWO cups (or 32 portions of 1 tbsp. salsa and 1/2 tbsp. goat cheese)
Nutrition per serving
- 30 calories
- 1 g protein
- 5 g carbohydrates
- 1 g fat (<1 g sat),
- 0 mg cholesterol
- .5 g fiber
- 20 mg sodium
- 25 mg potassium
- 15 mg calcium
- 0 mg magnesium
SOURCE: Food for Thought: Healing Foods to Savor, by Sheila Kealey and Vicky Newman with Susan Faerber. California: Regents of the University of California, 2012.
You’ll find more healthy recipes here.
Share This:
Based on 2 Review(s)