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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Cranberry-Corn-Pepper Salsa

Source: National Pork Board

This spicy salsa gives a real kick to plain grilled pork chops, and is also a perfect foil for a pork roast or a ham.

Rating:
Prep Time:	5 minutes
Cook Time:	15 minutes
Difficulty:	Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	143.2

Total Carbs	33.7 g

Dietary Fiber	2.5 g

Sugars	22.7 g

Total Fat	2.4 g

Saturated Fat	0.4 g

Unsaturated Fat	1.4 g

Potassium	183.9 mg

Protein	1.8 g

Sodium	174.0 mg

Dietary Exchanges 2.4 Fat, 0.2 Vegetables, 0.2 Fruits, 0.8 Other Carbs, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp vegetable oil 1.0
1 each chopped green bell peppers 1.0
1 each medium red bell peppers 0.5
0 1/2 each red onion 1.0
1 lb fresh cranberries 1.5
1 1/2 cup cider vinegar 2.0
2 cup sugar 2.0
2 tsp hot red pepper flakes 2.0
2 tbsp fresh ginger root 20.0
20 oz canned sweet yellow corn, drained

Directions

Heat oil in large skillet over medium high heat. Saute peppers, corn and onion for 2 to 3 minutes until beginning to soften.
Add cranberries, cook and stir for 5 minutes, add all remaining ingredients, cook and stir until slightly thickened, about 5 to 8 minutes more.
Makes 4 cups.