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
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.
SWEET AND TART CRANBERRY SALSA
Steps:
- Gather the ingredients.
- Chop the onion and place it in a strainer. Rinse it for a few seconds under running water. Shake off water and set aside. This rinsing of the onion is done in order to soften its flavor without sacrificing texture in the finished product; omit this step if you prefer a strongly onion-flavored salsa.
- Cut the roots off the cilantro. Chop the cilantro, leaves, and stems together.
- Cut the stems off the chile peppers. Open them up and remove the seeds and veins if you prefer a milder salsa; leave them if you would like it very spicy. Dice the chile flesh.
- Place all the chopped ingredients into a blender or food processor. Add the cranberries, sugar, lime juice, olive oil, and salt. Pulse (turning the device on and off rapidly) a few times, until all the ingredients are very finely chopped. Stop before liquefying completely. Move the ingredients around with a spoon between pulses in order to get a homogenous blend. Work slowly and patiently to achieve a good salsa texture and to avoid ending up with a spiritless puree.
- Pour your salsa into a glass jar or ceramic serving dish. This can be served immediately, but I always find it tastier after having sat for a few hours or overnight to allow the flavors to meld. Store your delicious cranberry salsa in the fridge. Take it out and let it sit at room temperature for half an hour or so before serving.
- Enjoy.
Nutrition Facts : Calories 24 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Fat 0 g, ServingSize About 4 cups salsa (32 servings), UnsaturatedFat 0 g
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
This festive Cranberry Salsa ingeniously slashes refined sugar - succulent pineapple adds sweetness and salsa-y flair. Delicious, quick and easy (and guilt-free, too)! • Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free • Paleo •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Appetizers
Time 7m
Number Of Ingredients 8
Steps:
- In a mini food processor, pulse cranberries 2-3 times. Scrape sides and add pineapple, pulsing 2-4 times more until desired consistency is reached.
- Scoop cranberry mixture into a bowl and add all other ingredients, stirring to combine.
- Serve immediately or refrigerate, covered, for up to 3 days.
Nutrition Facts : Calories 27 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 10 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CRANBERRY AVOCADO SALSA
A tangy but sweet salsa. Beautiful colors and wonderful taste. You can use jarred bell pepper but the char from the homemade tastes so much better.
Provided by MARIA MAC
Categories Low Protein
Time 30m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Char bell pepper over a gas flame or in the broiler until the skin has blackened on all sides. Place charred pepper in a paper bag to steam off skin for about 10 minutes. Peel, seed, and chop the bell pepper.
- Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to a medium bowl. Add the bell pepper, jalapeno, and orange peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir avocado and cilantro into salsa. Season to taste with salt and pepper.
Nutrition Facts : Calories 357.2, Fat 17.1, SaturatedFat 2.5, Sodium 11.5, Carbohydrate 54.2, Fiber 12.3, Sugar 34.2, Protein 3.4
CRANBERRY SALSA
Make and share this Cranberry Salsa recipe from Food.com.
Provided by nina6876
Categories Easy
Time P1DT15m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- Freeze the cranberries, orange slices and jalapeno.
- In a food processor, combine the frozen ingredients and pulse until everything is cut into small pieces.
- Transfer to a mixing bow. Stir in the sugar and Grand Marnier. Cover and chill for at least 24 hours. Can be made up to 5 days in advance.
Nutrition Facts : Calories 87.2, Fat 0.1, Sodium 0.8, Carbohydrate 22.6, Fiber 2, Sugar 19.2, Protein 0.3
SUPER-SIMPLE CRANBERRY SALSA!
Years ago a friend of mine brought this to a pre Thanksgiving gathering, and everyone was all over it! Couldn't believe when she said it had only 2 ingredients. I've made this every year since .. and always pack into mason jars embellished with ribbon or twine to use as hostess gifts around the holidays.
Provided by kim * @Bakerella
Categories Fruit Appetizers
Number Of Ingredients 2
Steps:
- Mix together and serve. Once made .. can last weeks in the refrigerator.
- Serve as a dip along side your favorite tortilla chip. Also great poured over a block of cream cheese sprinkled with cilantro and served with assorted crackers. Left overs can be poured over chicken or turkey cutlets and baked. Lot's of uses for this super simple dip!
NEW ORLEANS CRANBERRY SALSA
From an old chef who used to work at Brennan's and who has been a family friend for years. This is excellent on turkey or chicken but I have served it with fish. Super easy and super good. The four hours is chill time.
Provided by Sherrybeth
Categories Sauces
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first five ingredients, and cook until cranberries are tender and falling apart.
- Place in a food processor, and pulse with short bursts until the mixture is coarsely, NOT smoothly, puréed.
- Season to taste with salt and pepper.
- Let cool and refrigerate for at least four hours before serving.
Nutrition Facts : Calories 28.4, Fat 0.1, Sodium 1.5, Carbohydrate 7.3, Fiber 2.2, Sugar 2.5, Protein 0.5
FRESH CRANBERRY SALSA
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
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
CRANBERRY SALSA
Make and share this Cranberry Salsa recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Chop cranberries coarsely (can do this in food processor if desired), and place in a mixing bowl.
- Add all other ingredients and stir to combine.
- Check salsa for seasoning (salt) and spice (chiles).
- Cover, and refrigerate several hours to develop flavors fully.
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