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    You are in: Home / Recipes / Cranberry Salsa Recipe
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    Cranberry Salsa

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 14, 2014

      I've made this for the last 2 Christmases. I use Splenda instead of sugar ( my husband is diabetic) and a small can of chopped green chilies, drained. Everybody in the family loves it. Making it this year for Thanksgiving at our son's and Christmas at my sister-in- law's. Always keep several bags of cranberries in the freezer for when I need them.

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    • on November 22, 2010

      This is wonderful! The only change I made was to use cayenne pepper to taste, we don't like too spicy, in place of the jalapeno chilies. I used dark brown sugar as well as white sugar and I don't agree.

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    • on November 27, 2008

      I made this recipe for our family Thanksgiving and everyone loved it! I used 2 1/2 jal. chilies, and it was quite mild but some can't handle too much heat. The colors made for a great presentation. I didn't measure my cilantro but am sure I had closer to 1/2 C. Yummy! Thanks for a great recipe!

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    • on November 30, 2005

      I made this recipe for Thanksgiving, and it was a huge hit. I omitted the celery (dh dislikes celery). I used the 3 jalapeƱos, and it was the perfect for us. The colors made the presentation a real eye pleaser. Thanks, Sue for sharing your recipe!

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    • on October 25, 2004

      A dash of cumin goes great in this, if you like cumin...

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    Nutritional Facts for Cranberry Salsa

    Serving Size: 1 (797 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 270.4
     
    Calories from Fat 2
    65%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 424.7 mg
    17%
    Total Carbohydrate 69.9 g
    23%
    Dietary Fiber 6.8 g
    27%
    Sugars 57.0 g
    228%
    Protein 1.1 g
    2%

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