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Cranberry, Jicama, Cilantro Salsa

Prep time
10 mins
Side dishes
Special Diets
Vegan | Vegetarian | Raw | Low Sodium | Low Fat | High Fiber | Healthy
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free | Nut sensitivity

Adapted from Sunset Magazine, November 2011.


Naturally tart cranberries pair nicely with lime, cilantro, and jalapeño to make an unusual and tasty salsa that goes well with tortilla chips, but can also be served instead of (or alongside) cranberry sauce at Thanksgiving.


2 Torange juice
2 Tlime juice
2 Tsugar
2 ccranberries (fresh, coarsely chopped)
1⁄2 lbjicama (peeled and cut into matchsticks)
3⁄4 ccilantro (fresh, chopped)
1⁄4 tjalapeno (minced)
  salt (to taste)


In a small bowl, whisk together the orange juice, lime juice, and sugar.

Place the chopped cranberries in a medium bowl, and fold in the jicama, cilantro, jalapeño, and salt. Drizzle the orange juice mixture over the cranberries, and toss until well combined. Serve.