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Cranberry Salsa

Ingredients:

• 4 oz 100% cranberry juice blend
• 1 1/2 cups diced tomatoes
• 1 cup fresh cranberries, sliced thin1
• 1/4 cup ripe medium avocado, diced
• 1/2 cup pineapple, diced
• 1/2 cup scallions (including green tops), sliced thinly
• 2 tablespoons lemon juice
• 1/4 cup jalapeno peppers, chopped fine
• 2 cloves crushed garlic (1 teaspoon)
• Fresh ground pepper, as desired

Preparation:
1. Place juice into a saucepan. Boil for about 5 minutes until reduced to about 1 tablespoon of syrup.
2. Place the reduced juice and all remaining ingredients into a medium bowl and stir until incorporated.
3. Chill and serve immediately. *Fresh cranberries may be stored in your freezer for up to 1 year.

Yield:
8 servings

Nutritional Information:
Per serving: Calories 40, Protein 0 g, Fat 0 g, Calories From Fat 0, Carbohydrates 8 g, Cholesterol 0 mg, Fiber 1 g, Sodium 76 mg.

SOURCE: Centers for Disease Control and Prevention (CDC), Updated 2000.

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