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Ingredients
8 ounces fresh cranberries (2 cups)
1 small red onion, peeled and coarsely chopped ( ½ cup)
¾ pound ripe tomatoes, cored, seeded and cut in ½-inch dice (about 1 ¾ cups), or ¾ cup canned tomatoes, drained well and coarsely chopped
1 fresh jalapeno, seeded, deribbed and coarsely chopped, or 1 canned jalapeno, rinsed, drained and coarsely chopped
2 tablespoons fresh lemon juice
2 teaspoons Kosher salt
½ teaspoon ground cumin
Nutritional analysis per serving
11 grams carbs; 44 calories; 4 grams fiber; 348 milligrams sodium; 1 gram protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place cranberries and onion in a food processor. Pulse until coarsely chopped. Add tomato and jalapeno. Pulse 2 to 3 times in short bursts just to combine.
- Step 2
Scrape mixture into a 2 ½-quart souffle dish. Cover with a lid or microwave plastic wrap. Cook at 100 percent power in a high-power oven for 5 minutes. Prick plastic, if using, to release steam.
- Step 3
Remove from oven and uncover. Stir in lemon juice, salt and cumin. Let stand until cool.
Private Notes