Celebrate Summer with a Cranberry Salsa
NC State Extension Nutrition Associate Aubrey Mast shares a sweet summer salsa made from cranberries, which will tickle your taste buds and heal your body at the same time.
NC State’s Plants for Human Health Institute have researched cranberries for their health benefits, working to understand how these bite-size beauties pack such a powerful nutritional punch.
So far, we’ve already found that cranberries help remove bacteria from our systems, plus they’re rich in phytochemicals, the health-promoting compounds that give cranberries their red to purplish color. Phytochemicals play an important role in reducing inflammation and the risk of cardiovascular disease, as well as assisting with digestion and other vital functions.
Feast your eyes on more cranberry health benefits and recipes.
Cranberry Salsa Recipe
- 1 ½ cups of fresh or frozen cranberries, chopped
- 1 apple, roughly chopped
- 6 tbsp sugar
- 4 tbsp basil, chopped
- 2 tbsp orange juice
- 1 tbsp ginger, peeled and grated
- 1 tbsp lime juice
- 1 tsp cinnamon
- 1/2 tsp chipotle pepper
- 1/2 tsp sea salt
Roughly chop the cranberries and apples. Cover the cranberries and apple with the orange juice, lime juice, cinnamon and sugar. Add grated ginger, chipotle pepper and chopped basil. Stir. Serve with tortilla chips, fish or pair with a cream cheese ball. Will keep in the refrigerator for three days.