Cranberry-Kumquat Salsa

1. 1

   Position knife blade in food processor bowl; drop cranberries through food chute with processor running, and process 15 seconds or until minced. Transfer cranberries to a small bowl.

2. 2

   Position knife blade in processor bowl; add kumquats, ginger, and pepper. Pulse 3 to 5 times or until mixture is finely chopped.

3. 3

   Add kumquat mixture to cranberries. Stir in sugar and mint. Cover and store in refrigerator. Flavor intensifies the longersalsa is chilled. Serve with chicken, pork, or turkey or as a spread over nonfat cream cheese; or stir into low-fat yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.