Cranberries are a “must have” component of every Thanksgiving dinner, but often the canned variety goes untouched. Here’s a favorite family recipe for Cranberry Jalapeno Salsa that will leave even the cranberry haters begging for more. It’s great served as an appetizer (serve it early so that guests won’t be too full for dinner), or a condiment along with the turkey. It can be stirred into softened cream cheese for a wonderful dip, or simply poured over a block of cream cheese and served with crackers and/or tortilla chips. It’s colorful so it will be noticed on the table, and since it’s best made the day before, it can sit in the fridge on the busy day and won’t take time away from preparing the actual dinner. As a bonus, it’s even low-calorie and contains no fat, so those who are watching their weight (a travesty over the holidays) can indulge.


12 Servings

1/2 medium onion
1 fresh jalapeno pepper, (more if you like it hot) seeded, deveined, and chopped
1 clove garlic
1 teaspoon fresh ginger, peeled (a piece about the size of a quarter)
1 tablespoon fresh cilantro, coarsely chopped
1/2 orange, unpeeled, scrubbed, quartered, and seeded
3 cups fresh or frozen cranberries, (1 12 ounce Bag)
3 tablespoons white wine vinegar
1/2 cup sugar, (more or less to taste)
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon kosher salt

1. Place the onion, jalapeno pepper, garlic, ginger, cilantro, and orange in the food processor; pulse until finely chopped.


2. Add the cranberries, and pulse until all ingredients are finely chopped.


3. Add the remaining ingredients and mix well.


4. Transfer to a bowl, cover with plastic wrap, and chill.


5. The salsa is best made at least a day ahead.

Amount Per Serving
Calories 58 Calories from Fat 1
Percent Total Calories From:
Fat 1% Protein 2% Carb. 97%

Nutrient Amount per Serving
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 98 mg
Total Carbohydrate 14 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g

Vitamin A 9% Vitamin C 33% Calcium 0% Iron 1%