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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. If it’s not fresh cranberry season, look for frozen cranberries in the freezer case. This recipe makes a generous four cups, but the salsa keeps up to 2 weeks in the refrigerator.

Cranberry-Corn-Pepper Salsa

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

1. Heat oil in large skillet over medium-high heat. Sauté 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.

Nutrition Facts 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: The Other White Meat.

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