Easy Cranberry Salsa Recipe | Festive & Flavorful

INGREDIENTS

1/2 cup pecans, coarsely chopped 2 cups fresh or frozen cranberries, coarsely chopped 1/3 cup sugar 1 pint grape tomatoes, cut in halves or quarters 1/2 cup light raisins 1/4 cup chopped shallots 1 orange, peel and pith removed, coarsely chopped 4 teaspoons balsamic vinegar 1/4 teaspoon ground ginger 1/8 teaspoon freshly ground pepper

PREPARATION:

1. Combine all ingredients in medium bowl. Cover and let flavors blend at least 4 hours.

Tip If there are any leftovers, toss with salad greens for a refreshing and different salad. Will keep up to 2 weeks in refrigerator. This recipe appears in: Salsa NUTRITIONAL INFORMATION: Sodium 4 mg Protein 2 g Fiber 3 g Carbohydrate 25 g Total Fat 5 g Calories from Fat 30 % Calories 140 DIETARY EXCHANGE: Starch 2 Fat 1