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Cranberry Salsa

Last updated: January 3, 2019

Cranberry SalsaPreparation Time: 35 minutes

  • 4 ounces 100% cranberry juice
  • 1 1/2 cups diced tomatoes
  • 1 cup fresh cranberries, sliced thin*
  • 1/4 cup ripe medium avocado, diced
  • 1/2 cup diced pineapple
  • 1/2 cup thinly sliced scallions (including green tops)
  • 2 Tbsp. lemon juice
  • 1/4 cup finely chopped jalapeno peppers
  • 2 cloves crushed garlic (about 1 tsp.)
  • Fresh ground pepper, as desired

Place cranberry juice in a saucepan. Boil for about 5 minutes until reduced to about 1 tablespoon of syrup. Place the reduced juice and all remaining ingredients into a medium bowl and stir until combined. Chill and serve immediately with favorite low fat chips or vegetables.

*Fresh cranberries may be stored in your freezer for up to one year.

Makes 8 servings.

Per serving: 35 calories. Fat: 1 gram. Saturated Fat: 0 grams. Sodium: 0 milligrams. Total Carbohydrates: 8 grams. Fiber: 2 grams. Protein: 1 gram.

Recipe adapted from

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