CRANBERRY ORANGE SALSA
"This tart tangy blend is wonderful with carved turkey, on turkey sandwiches and with ham and pork," says Joan Flowers of Hickory Hills, Illinois.
Provided by Taste of Home
Time 15m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a bowl, combine cranberries and honey. Stir in the oranges, onion, apricots, cilantro, jalapenos and lime juice. Cover and refrigerate for at least 2 hours. Serve over turkey.
Nutrition Facts :
SPICY CRANBERRY SALSA
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Chop 1 cup raw cranberries in a food processor and add to cranberry sauce. Stir in 1 thinly sliced jalapeno, 1 tablespoon lime juice and 1 teaspoon each honey and salt. Let cool to room temperature. Just before serving, add 2 tablespoons chopped cilantro.
CRANBERRY SALSA
Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings.
Provided by Shan559
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 37.4 g, Fat 0.3 g, Fiber 4.5 g, Protein 1.3 g, Sodium 37.7 mg, Sugar 28.6 g
CRANBERRY SALSA
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 19
Steps:
- Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.
- Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.
- Warm the tortillas in the microwave for 10 seconds so they are pliable.
- Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.
- Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.
CRANBERRY-ORANGE SANGRIA
Letting this sangria sit in the fridge overnight improves the fruitiness, making it the perfect make-ahead drink for a holiday party. It's also nice with a splash of brandy. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large pitcher, combine the first 7 ingredients; refrigerate overnight. Serve over ice; garnish with oranges, apples and cranberries if desired.
Nutrition Facts : Calories 263 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 47g carbohydrate (44g sugars, Fiber 1g fiber), Protein 1g protein.
SOUTHWEST CRANBERRY SALSA/RELISH
Make and share this Southwest Cranberry Salsa/Relish recipe from Food.com.
Provided by Crabbycakes
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Refrigerate several hours to allow flavors to mellow and blend.
- Serve chilled or at room temperature as relish or salsa.
- Note:This is great for a sandwich spread on a turkey or chicken sandwich.
- Also great for a new twist to serve with your holiday meals.
- Also try it with an orange or lemon instead of a lime.
Nutrition Facts : Calories 210, Fat 0.2, Sodium 35.5, Carbohydrate 54.1, Fiber 1.5, Sugar 52.1, Protein 0.4
CRANBERRY, ORANGE AND CILANTRO SALSA
Categories Condiment/Spread Sauce Herb Pepper Thanksgiving Low Sodium Cranberry Orange Fall Hazelnut Bon Appétit
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili.
- Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Mix in chopped cranberries. Transfer mixture to large bowl. Cool to room temperature. Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Mix in cilantro into salsa. Season to taste with salt and pepper.
CRANBERRY ORANGE CHUTNEY
I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats.
Provided by Outta Here
Categories Chutneys
Time 40m
Yield 10 half-pints, 20 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
- Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.
Nutrition Facts : Calories 98.7, Fat 0.1, Sodium 121, Carbohydrate 25, Fiber 1.3, Sugar 21.3, Protein 0.5
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- Place all of the ingredients in a food processor or high power blender. Pulse until it reaches your desired consistency.
- Serve as salsa with tortilla or pita chips or pour it over (or mix it with) cream cheese and serve with assorted crackers. Alternatively, serve as a relish over cooked turkey, pork, or chicken.
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