Cranberry Salsa Recipe

View Foods that Lower Your Risk of Osteoporosis Slideshow Pictures


Dips & Spreads

Cranberry Salsa


  • 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

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.

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.

©2003-2006 WebMD Inc.

Quick GuideCooking With Greens in Pictures: Kale, Collards, Bok Choy, and More

Cooking With Greens in Pictures: Kale, Collards, Bok Choy, and More

Subscribe to MedicineNet's Weight Loss/Healthy Living Newsletter

By clicking Submit, I agree to the MedicineNet's Terms & Conditions & Privacy Policy and understand that I may opt out of MedicineNet's subscriptions at any time.

Reviewed on 2/14/2006

Health Solutions From Our Sponsors