The holidays are always a challenge to healthy eating, but this month's recipe may be of help.
Cranberry Salsa is a perfect addition to the party buffet. Festive and colorful, it's a nutritious, low fat dish that is delicious with vegetables as well as the more traditional chips or pita crisps.
The tangy flavors also are a good accent for a sandwich made of leftover turkey or on a chicken taco. If calories are not a big issue, top a little goat cheese or cream cheese with the salsa and serve on a cracker or endive leaf.
Cranberries are rich in many vitamins and minerals, including vitamins C and A, foliates, and potassium. They have chemical substances that fight bacteria and may help prevent tooth cavities, urinary tract infections, and inflammatory diseases such as stomach ulcers. They are rich in anti-oxidants. Cranberries may even help control cardiovascular disease by aiding in the prevention of plaque build up in the arteries.
Cranberries are in season from October to December. Choose firm, red berries. Don't use any that are soft are moldy.
Cranberries freeze well. Purchase extra bags while they are in season and freeze them in the bag. For some recipes they may be used frozen, but thaw them before using them for this salsa recipe.
Leftover cranberry sauce can be used for this recipe, making it a nice after Thanksgiving treat. Eliminate any sweetener as the cranberry sauce is most likely already sweetened. You will probably use all of the lime and jalapeno.
- 1 cup couscous
- 1 cup broth and 1 cup water w pinch of salt
- 12 oz fresh or frozen cranberries (thawed, if frozen)
- 1 bunch of cilantro
- 1 bunch of green onions
- 1-2 jalapenos
- 1 - 2 limes, juiced
- ½ - ¾ cup sugar or sweetener
- ½ tsp salt
- 4 tsps olive oil
It's a good idea to start with the lesser amounts of jalapenos, lime, and sugar and then add more as necessary. Every bag of cranberries will have a varying amount of sweetness or tartness, just as each jalapeno has varying degrees of heat. Taste as you go and season to please your palate.
- Roughly chop the green onions and cilantro.
- If desired, remove the seeds from the jalapenos.
- Put everything except the olive oil in a food processor or blender.
- Pulse to roughly chop; being sure to leave some texture.
- Remove to a bowl.
- Stir in the olive oil.
- Adjust the seasonings as desired.
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