Directions:
- Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
- Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
- On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.11 Kcal (398 kJ) | ||
| Calories from fat | 14.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 2% | |
|---|---|---|---|
| Cholesterol | 5.2mg | 2% | |
| Sodium | 17mg | 1% | |
| Potassium | 37.16mg | 1% | |
| Total Carbs | 20.27g | 7% | |
| Sugars | 17.5g | 70% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 0.35g | 1% | |
| Vitamin C | 17.1mg | 29% | |
| Calcium | 9.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 207.82 Kcal (870 kJ) | ||
| Calories from fat | 31.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 2% | |
|---|---|---|---|
| Cholesterol | 11.36mg | 2% | |
| Sodium | 37.15mg | 1% | |
| Potassium | 81.2mg | 1% | |
| Total Carbs | 44.3g | 7% | |
| Sugars | 38.24g | 70% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 0.76g | 1% | |
| Vitamin C | 37.5mg | 29% | |
| Iron | 0.1mg | 0% | |
| Calcium | 20.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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