Fresh And Dried Cranberry Salsa Canning Food

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FRESH CRANBERRY SALSA



Fresh Cranberry Salsa image

A fresh alternative to store-bought cranberry sauce. Quick and easy!

Provided by Peach822

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 15m

Yield 8

Number Of Ingredients 6

1 (12 ounce) bag fresh cranberries
6 tablespoons white sugar
2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
½ cucumber - peeled, seeded, and diced
2 stalks celery, chopped
4 slices pickled jalapeno pepper, finely chopped

Steps:

  • Place the cranberries into a food processor, and pulse until finely chopped. They should still have some texture. Transfer to a serving bowl, and stir in the sugar, orange liqueur, cucumber, celery and jalapeno. Let sit at room temperature for 15 minutes before serving to blend the flavors.

Nutrition Facts : Calories 72 calories, Carbohydrate 16.9 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.3 g, Sodium 42.7 mg, Sugar 12.9 g

DRIED CRANBERRY SALSA



Dried Cranberry Salsa image

This salsa is a tasty accompaniment to chicken, duck, turkey, pork-and it‚s dynamite on salmon. For a change of pace, try it on enchiladas. Or just eat it with tortilla chips. The red and green colors are appropriate for a holiday season buffet.

Provided by MadAir

Categories     Sauces

Time 40m

Yield 3 cups, 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups diced tomatoes
3/4 cup jicama, diced
1 1/2 cups red bell peppers or 1 1/2 cups green bell peppers, diced
1/4 cup red onion, diced
1/2 jalapeno pepper, minced
4 tablespoons dried cranberries
2 tablespoons fresh cilantro, chopped
2 1/2 tablespoons lime juice
1/4 teaspoon ground black pepper
1 teaspoon salt

Steps:

  • Combine all ingredients in a medium bowl.
  • Let stand 30 minutes at room temperature to allow flavors to mix.
  • Serve at room temperature.
  • Cover and refrigerate any remaining salsa.

FRESH AND DRIED CRANBERRY SALSA (CANNING)



Fresh and Dried Cranberry Salsa (Canning) image

A great , more complex alternative to cranberry sauce. See below for cranberry salad dressing. From "The Complete Book of Small Batch Preservation".

Provided by zeldaz51

Categories     Fruit

Time 40m

Yield 1 1/4 cups

Number Of Ingredients 10

1 cup coarsely chopped cranberries (fresh or frozen)
1/4 cup dried cranberries
1/4 cup chopped red onion
2 tablespoons chopped fresh parsley
1 -2 tablespoon liquid honey
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2 teaspoons granulated sugar
1/4 teaspoon pickling salt
1/4 teaspoon hot pepper flakes

Steps:

  • Combine all ingredients in a non-reactive medium saucepan, bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until thickened, stirring frequently.
  • Ladle salsa into hot half-pint jars, leaving 1/2 inch headspace.
  • Process 20 minutes in a boiling water bath.
  • For Cranberry Salad Dressing: Combine 1/2 cup cranberry salsa, 1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 clove garlic (minced), salt and pepper to taste. Whisk or shake well to blend. Makes 3/4 cup.

Nutrition Facts : Calories 143.5, Fat 0.2, Sodium 473.7, Carbohydrate 37.1, Fiber 5.5, Sugar 26.3, Protein 1

TOMATO-CRANBERRY SALSA



Tomato-Cranberry Salsa image

Provided by Barbara Kafka

Categories     appetizer

Time 12m

Yield 2 1/4 cups

Number Of Ingredients 7

8 ounces fresh cranberries (2 cups)
1 small red onion, peeled and coarsely chopped ( 1/2 cup)
3/4 pound ripe tomatoes, cored, seeded and cut in 1/2-inch dice (about 1 3/4 cups), or 3/4 cup canned tomatoes, drained well and coarsely chopped
1 fresh jalapeno, seeded, deribbed and coarsely chopped, or 1 canned jalapeno, rinsed, drained and coarsely chopped
2 tablespoons fresh lemon juice
2 teaspoons Kosher salt
1/2 teaspoon ground cumin

Steps:

  • Place cranberries and onion in a food processor. Pulse until coarsely chopped. Add tomato and jalapeno. Pulse 2 to 3 times in short bursts just to combine.
  • Scrape mixture into a 2 1/2-quart souffle dish. Cover with a lid or microwave plastic wrap. Cook at 100 percent power in a high-power oven for 5 minutes. Prick plastic, if using, to release steam.
  • Remove from oven and uncover. Stir in lemon juice, salt and cumin. Let stand until cool.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 347 milligrams, Sugar 5 grams

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