Cranberry, Jicama, Cilantro Salsa

Serving size:
 2 Cups


    • 2 T
    • orange juice
    • 2 T
    • lime juice
    • 2 T
    • sugar
    • 2 c
    • cranberries (fresh, coarsely chopped)
    • 1⁄2 lb
    • jicama (peeled and cut into matchsticks)
    • 3⁄4 c
    • cilantro (fresh, chopped)
    • 1⁄4 t
    • jalapeno (minced)
    • salt (to taste)
10 minutes
Ready in
10 minutes


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.

Adapted from Sunset Magazine, November 2011.


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.



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