Best Cranberry Orange And Cilantro Salsa Recipes
ORANGE CRANBERRY SALSA RECIPE
Orange Cranberry Salsa Recipe - Fresh cranberry salsa is a sweet fruit salsa recipe that adds color, flavor and wow to any dish! Perfect throughout the holidays!
Provided by Robyn Stone | Add a Pinch
Categories Appetizer
Time 10m
Number Of Ingredients 7
Steps:
- Pulse cranberries and sugar together in a food processor or blender until cranberries are just roughly chopped.
- Pour the cranberries into a medium bowl and stir in chopped jalapenos, chopped green onions, chopped fresh cilantro and the zest and juice of a small orange.
- Cover the orange cranberry salsa and store in the refrigerator for at least 30 minutes to develop the flavors. Juices will also develop from the salsa, so straining through a slotted spoon for serving may be useful.
Nutrition Facts : Calories 96 kcal, Carbohydrate 25 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 20 g, UnsaturatedFat 2 g, ServingSize 1 serving
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, 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.
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