FRESH CRANBERRY SALSA RECIPE
Steps:
- Rinse the cranberries then transfer them to a food processor. Pulse a few times to finely chop them. Do not overprocess.
- Transfer the chopped cranberries to a large bowl and add the remaining ingredients (jalapeno, shallot, green onion, cilantro, mint, sugar, vinegar, honey, lime juice and zest, and salt and pepper).
- Mix well. Seal and refrigerate at least 1 hour to let the flavors mingle. It's even better the next day.
Nutrition Facts : Calories 117 kcal, Carbohydrate 30 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 296 mg, Fiber 5 g, Sugar 21 g, ServingSize 1 serving
CRANBERRY SALSA
Wisconsin grows an abundance of cranberries and celebrates the harvest with many cranberry festivals. I don't remember where I obtained this recipe, but it's easy, different...and good! Try it with pork or leftover turkey.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
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.
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 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 SAUCE SALSA
Don't toss that little bit of cranberry sauce leftover from Thanksgiving dinner. This recipe, which we developed for a special kids' edition of The New York Times, calls for making it into a savory-sweet salsa that everyone will love. Just add some chopped fresh tomatoes, onion, garlic, cilantro and jalapeño to prepared whole cranberry sauce (not the jellied stuff). Stir in some lime zest and juice, and a sprinkling of chile powder, cumin and cayenne. Serve with enchilada pie or tortilla chips, and consider stocking canned cranberry sauce in your cabinet all year long.
Provided by Margaux Laskey
Categories easy, snack, dips and spreads, appetizer, side dish
Time 10m
Yield About 1 cup
Number Of Ingredients 12
Steps:
- In a medium bowl, combine cranberry sauce, tomatoes, onion, cilantro, jalapeno, garlic, lime zest and juice, chili powder, cumin and cayenne and stir to combine. Season with salt and pepper to taste.
- Allow to rest for at least 30 minutes so the flavors can meld. Serve with enchilada pie or with a bowl of tortilla chips.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 29 grams
CRANBERRY-LIME SALSA
Provided by Regina Schrambling
Categories condiments
Time 10m
Yield About two cups
Number Of Ingredients 6
Steps:
- Sort through the berries, discarding any that are withered or soft. Place the remainder in a blender or food processor and puree until they are fairly smooth.
- Scrape the puree into a bowl. Blend in the lime juice, honey, tequila, jalapenos and cilantro. Adjust the flavor to taste. Cover and refrigerate overnight.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 29 grams
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