Cranberries are everywhere, hooray!! Cranberries are only around from October to December. So hurry and get them while they are here! When cranberries are around I am on the hunt for different ways to use them. I love making homemade cranberry sauces and have found that cranberries are amazing in a salsa!
Eating Cranberries is a delicious and easy way to get a great dose of vitamin C, 1 cup has 13 milligrams. They are a good source of dietary fiber, manganese, and vitamin K. Fresh cranberries are loaded with antioxidants! These great antioxidants can help prevent oxidative stress.
Studies suggest that cranberries can help prevent kidney stones from forming, lower LDL, and raise the good cholesterol HDL. Cranberries are also famous for preventing urinary tract infections.
Okay, so if you are like me …you’re stockpiling cranberries while you can find them. It’s good to know that fresh cranberries can be kept in the refrigerator for up to two weeks. Best of all you can freeze them! It’s best to keep them in their original bag; they will keep their nutrients for up to nine months.
- 1 12-ounce bag fresh cranberries
- ¼ cup sugar
- ¼ cup orange juice
- 1 orange bell pepper, diced
- 1 medium jalapeño, seeded, finely diced
- 2 ripe avocados, peeled and diced
- In a food processor combine cranberries, sugar, and orange juice; pulse to coarsely chop berries.
- In a medium bowl, combine chopped berries, bell pepper, jalapeño.
- Add the avocado and gently stir to combine.
- Serve with chicken, pork, or your favorite tortilla chip.
This salsa is a delicious balance of sweet, tart, and spicy. There is not any cooking involved, so that makes this salsa quick and easy to make. I love to have this with pork tenderloin and it also pairs well with chicken.