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Cranberry-Tomatillo Salsa Recipe
Nov 08, 2011 @ 3:20 PM
Posted by
Daily Value: 7%
Servings: 20
High-Fiber, Low-Fat
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 136Daily Value: 7%
Servings: 20
High-Fiber, Low-Fat
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
| Fat | 0g | 1% |
| Saturated | 0g | 0% |
| Carbs | 35g | 12% |
| Fiber | 6g | 25% |
| Sugars | 24g | 0% |
| Protein | 1g | 2% |
| Sodium | 465mg | 19% |
| Calcium | 17mg | 2% |
| Magnesium | 14mg | 4% |
| Potassium | 192mg | 5% |
| Iron | 1mg | 3% |
| Zinc | 0mg | 1% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 29mg | 48% |
| Thiamin (B1) | 0mg | 2% |
| Riboflavin (B2) | 0mg | 2% |
| Niacin (B3) | 0mg | 2% |
| Vitamin B6 | 0mg | 4% |
| Folic Acid (B9) | 9µg | 2% |
| Vitamin E | 2mg | 8% |
| Vitamin K | 7µg | 9% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 5 pounds frozen cranberries, thawed
- 1 1/4 cups fresh-squeezed orange juice
- 1/4 cup fresh-squeezed lime juice
- 3/4 cup orange zest, shredded on a Microplane
- 3/4 pound sugar
- 1 1/4 quarts water
- 3/4 pound jicama, cut into 1/8-inch dice
- 1/2 quart tomatillo-habanero salsa*
- Kosher salt, to taste
DIRECTIONS
Place the cranberries in the bowl of a food processor, and process until finely chopped. Put chopped cranberries in a large bowl and add the orange juice, lime juice, sugar, and orange zest. Mix well.
Take 2/3 of the mixture and process with the water in a blender until smooth. Return the blended portion of the salsa to the bowl. Mix together well and add the jicama, the tomatillo-habanero salsa and season with salt, to taste.
Recipe Details
Servings: 20Notes and Substitutions:
*Note: Click here to see the Tomatillo-Habanero Salsa Recipe
