Cranberry Salsa
Prep:
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Cook:
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Ingredients
12 oz. fresh or frozen cranberries
2 green onions
1 bunch cilantro
2 tbsp honey
2 tsp lime juice
½ tsp ground cumin
Salt and pepper, as desired
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340 grams fresh or frozen cranberries
2 green onions
1 bunch cilantro
2 tbsp (30 ml) honey
2 tsp (10 ml) lime juice
½ tsp (2.5 ml) ground cumin
Salt and pepper, as desired
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Coarsely chop the cranberries in a food processor.
- Slice the green onions into thin slices and chop the cilantro.
- Combine all of the ingredients and refrigerate overnight.
- Stir and taste before serving. Adjust seasonings if necessary.
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Nutritional Info
Storage
Notes
This recipe was originally published in
IBD Recipe Book for Plant-Based Healing
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