Cranberry Salsa


  • 1 10-oz. pkg. fresh or frozen cranberries
  • 1 cup pure maple syrup
  • 1/2 cup water
  • 1/2 cup finely diced sweet onion (from 1 small onion)
  • 1/3 cup chopped fresh cilantro
  • 2 1/2 tablespoons minced seeded jalapeño (from 1 large jalapeño)
  • 1/2 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper


  1. Bring cranberries, syrup, and water to a boil in a medium saucepan over medium-high heat. Reduce heat to medium and cook until cranberries just start to pop, about 5 minutes. Drain, reserving 1 tablespoon of the cooking liquid. Let cool completely, about 30 minutes.

  2. Stir together cranberries, onion, cilantro, jalapeño, lime zest, lime juice, salt, cayenne pepper, and reserved 1 tablespoon cooking liquid in a medium bowl. Serve at room temperature or chilled.

    Nutrition Information

  • Calories per serving: 47
  • Fat per serving: 0g
  • Saturated fat per serving: 0g
  • Cholesterol per serving: 0mg
  • Fiber per serving: 3g
  • Protein per serving: 0g
  • Carbohydrate per serving: 12g
  • Sodium per serving: 163mg
  • Iron per serving: 0mg
  • Calcium per serving: 15mg

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