Dip into this Cranberry Pomegranate Salsa on your next game day. Tangy, sweet and spicy!
Prep Time10 minutesmins
Cook Time7 minutesmins
Total Time17 minutesmins
Course: Appetizer
Cuisine: American
Keyword: salsa
Servings: 12
Calories: 68kcal
Author: Kellie
Ingredients
2cupsfresh cranberries
2tablespoonsolive oil
1 1/2cupspomegranate arilsseeds
1jalapeñofinely minced
1/4cupfinely minced red onion
2tablespoonschopped cilantro
juice and zest from one clementine
1/4cuphoney
Instructions
Preheat oven to 350 degrees.
Toss the cranberries in the olive oil and spread out on a baking sheet. Roast for 5-7 minutes or until the cranberries soften and begin to burst. Allow to cool to room temperature.
In a medium bowl, toss the cranberries with the pomegranate arils, jalapeño, onion, cilantro, clementine juice and zest and honey. Season with salt and pepper.
Serve immediately or transfer to an airtight container and refrigerate for up to 3 days.