Texas Cranberry Salsa Food

CRANBERRY SALSA

Steps:

• In a saucepan, bring cranberries and water to a boil for 2 minutes. Drain. Stir in sugar until dissolved. Add cilantro, peppers, onion, orange peel, salt and pepper. Mix well. Cool and refrigerate.

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.

TEXAS CRANBERRY RELISH WITH CANDIED PECANS

Steps:

• 1. For the candied pecans, preheat oven 325 degrees. In a mixing bowl beat egg white and 1 teaspoon of water.
• 2. Add pecan halves and toss until coated.
• 3. In a small bowl add 1 cup sugar, cinnamon, nutmeg, and allspice.
• 4. Toss the sugar mixture with the pecan halves.
• 5. Spray cookie sheet with cooking spray.
• 6. Pour pecan mixture on the cookie sheet and bake for 20 minutes checking often making sure they don't burn.
• 7. Remove and cool. Store in Ziploc bags. These freeze very well.
• 8. For Relish: In a saucepan combine cranberries, orange zest and juice, lime zest and juice, sugar, ginger, fresh jalapeno, and raisins.
• 9. Cook on medium-high heat until cranberries pop, about 10 minutes.
• 10. Remove from heat and stir in pecans.
• 11. Transfer to a bowl and cool.

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.

TEX MEX CRANBERRY SALSA

Steps:

• Combine all ingredients in a medium mixing bowl.
• May be stored in the refrigerator for up to 1 week.

CRANBERRY SALSA

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.

TEXAS CRANBERRY SALSA

Steps:

• Combine cranberries and apple in a food processor and pulse until coarsely shredded, about 10 short pulses.
• Combine shredded cranberries, orange zest, chile, and sugar in a medium bowl.
• Let sit 15 minutes for the cranberries to macerate.
• Add cilantro, lime juice, and salt to taste.