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Cranberry-Pear Salsa


Yields 4-1/2 cups.

  • Make the menu:
    A Spicy Thanksgiving Feast
  • by from Fine Cooking
    Issue 18

With a spicy jolt from the serrano chile, this salsa is a refreshing take on the traditional accompaniment to a roasted bird, yet the flavors blend gracefully and don't overwhelm. Leftovers are delicious with tortilla chips or spread on a turkey sandwich.

  • 12 oz. fresh cranberries, picked over and stemmed
  • 1-1/2 cups peeled, cored, and coarsely chopped pears (about 2 medium or 1 large)
  • 1/2 cup diced green bell pepper
  • 1/4 cup honey
  • 1/2 cup granulated sugar
  • 1 fresh serrano chile, cored, seeded, and minced
  • 1 tsp. finely grated orange zest
  • 2 Tbs. fresh orange juice
  • 1 Tbs. canola oil
  • Pinch salt

Coarsely chop the cranberries (or pulse them in a food processor until coarsely chopped). Combine all the ingredients in a large bowl and toss gently. Taste and adjust the seasonings.

nutrition information (per serving):
Size : per 1/4 cup, Calories (kcal): 60, Fat (kcal): 1, Fat Calories (g): 10, Saturated Fat (g): 0, Protein (g): 0, Monounsaturated Fat (g): 0.5, Carbohydrates (mg): 14, Polyunsaturated Fat (mg): 0.5, Sodium (g): 10, Cholesterol (g): 0, Fiber (g): 1,

Photo: Scott Phillips

Delicious! It's sweet, and flavorful with a variety of textures and depth! Love it! Excellent with Tostitos Scoops for just a touch of salty with all the sweetness!

Such a refreshing salsa! I brought this to bible study around Thanksgiving and it was a big hit. Colors are beautiful. I recommend using red serranos just for the warmth of different colors of red. I have tried this with a few different serving breads. Scoop tortilla chips are good, but our favorite was croissant pieces. Mmmm!

Great recipe and pretty to look at, too! Be sure to use "scoop" tortilla chips (or make your own) when you use as an appetizer - pieces fall off of regular chips. The sweet, tart and heat create a party in your mouth! AJBB

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