Cranberry Salsa
This recipe is for those of you who like a little zip to your cranberry sauce.

Serves: 6
Makes 2 cups

• 2 cups fresh or frozen whole cranberries
• 1 orange, peeled and chopped
• 1 tablespoon grated orange peel
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1 jalapeño pepper, seeded and chopped
• 1/3 cup honey
• 2 tablespoons frozen orange juice concentrate, thawed

Coarsely chop cranberries in food processor. Add orange, orange peel, ginger, parsley, cilantro and jalapeño pepper; process 30 to 40 seconds or until mixture is coarsely chopped. Add honey and orange juice concentrate; process about 5 seconds more. Serve with turkey, chicken.

Per Serving: 95 Calories; trace Fat (1.1% calories from fat); trace Saturated Fat; 1g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.

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