Cranberry-Corn-Pepper Salsa

This spicy salsa has a real kick and is a perfect accompaniment for pork, ham and poultry. When it’s not fresh cranberry season, look for frozen cranberries in the freezer case. The salsa will keep up to 2 weeks in the refrigerator.

Recipe Ingredients:

2 tablespoons vegetable oil
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 medium red onion, peeled and diced
1 (1-pound) bag cranberries
1 1/2 cups cider vinegar
2 cups granulated sugar
2 teaspoons crushed red pepper flakes
2 tablespoons freshly grated ginger
2 (10-ounce) cans corn

Cooking Directions:

1. Heat oil in large skillet over medium-high heat. Sauté peppers, corn and onion for 2 to 3 minutes until beginning to soften.
2. Add cranberries, cook and stir for 5 minutes.
3. Add remaining ingredients, cook and stir until slightly thickened, about 5 to 8 minutes more.

Makes 4 cups.

Nutritional Information Per Serving (1/4 cup): Calories 140 calories Protein 0 grams Fat 2 grams Sodium 0 milligrams Cholesterol 0 milligrams Saturated Fat 0 grams Carbohydrates 31 grams Fiber 1 grams

Recipe provided courtesy of Pork, Be Inspired®.