Cranberry Salsa

Sauces & Stuff

Cranberry Salsa

This fresh fruit salsa is tangy and full of crunch from organes, cranberries, pineapple, apples, and jicama. Jicama is a large root vegetable from Mexico and South America with a sweet, nutty flavor and crunchy texture, jicama is good raw and cooked. Find it in Latin markets and at most supermarkets.


4 servings

Total Time

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Test Kitchen Tip

Because fresh cranberries are so seasonal, it’s fine to use frozen other times of the year. Just be sure to thaw them first, and pat them dry so they’re less likely to bleed.


Purée orange (with rind) in a food processor; transfer to a large bowl.

Pulse cranberries in the processor until coarsely chopped. Stir cranberries, pineapple, apple, jicama, pecans, sugar, and mint into orange purée; season with salt. Serve salsa chilled or at room temperature.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 190

% Daily Value*

Total Fat 9g 13%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 3mg 0%

Carbs 30g 10%

Fiber 6g 24%

Protein 2g

*Percent Daily Values are based on a 2,000 calorie diet.

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