Best Tomato Cranberry Salsa Recipes

TOMATO-CRANBERRY SALSA

Tomato-Cranberry Salsa image

Provided by Barbara Kafka

Time 12m

Yield 2 1/4 cups

Number Of Ingredients 7

Ingredients

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

FRUITY TOMATO-CRANBERRY SALSA

Fruity Tomato-Cranberry Salsa image

This recipe was given to me in part by a very dear friend in New Mexico many years ago- I'd say about 48 years ago. I have since tweaked it a bit to get the flavor just the way I like it... I hope you like this recipe and use it for the holidays or for those ball games on TV. This is great served with pork chops, baked ham, grilled chicken, and of course the turkey bird-and your favorite tortilla chips-- try it as a sandwich spread too! Just enjoy!

Provided by Pat Duran @kitchenChatter

Categories Fruit Appetizers

Number Of Ingredients 11

Ingredients

2 cup(s) fresh cranberries
1/2 cup(s) coarsely chopped red onion
1 can(s) about 20 oz. stewed tomatoes
2 tablespoon(s) brown sugar, firmly packed or to taste
1/2 teaspoon(s) each of dijon mustard and horseradish
1 pinch(es) cumin
1/2 teaspoon(s) kosher salt
2 tablespoon(s) tomato paste
3/4 cup(s) crushed pineapple w/juice
1/4 cup(s) orange juice or fresh lemon juice
3 tablespoon(s) cointreau liquor

Steps:

Put the cranberries and onion in a food processor fitted with the metal blade. Chop with the on-off pulses. Add the tomatoes and puree. Or leave a little chunky , if you like it like that.
Transfer to a glass or ceramic bowl. Stir in remaining ingredient in order given. Adjusting taste, if needed. Chill at least one hour before serving to allow flavors to blend.