Cran Salsa Recipes

CRAN-APPLE SALSA

Steps:

• In a food processor, process the cranberries, apples, red pepper and onion in batches until coarsely pureed. , Transfer to a serving bowl. Stir in the sugar, apple juice, cilantro, jalapeno and lime zest. Refrigerate until serving. Serve with tortilla chips.

CRANBERRY SALSA

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.

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.

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.

CRANBERRY SALSA

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.

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.

CRAN SALSA

Steps:

• Chop all the fruits, veggies and herbs in food processor in batches (Cranberries, then pepper and cilantro, then onion and Jalapeno). Pour into bowl add the juice of lime, apple juice and sugar. let sit for about a half an hour to get all the flavors well blended. Serve w/ Tortilla Chips.

CRANBERRY SALSA RECIPE

Steps:

• Grate zest from orange. Reserve zested orange for later use. Mix orange zest with cream cheese until blended; spread onto bottom of pie plate.
• Place cranberries, sugar, cilantro, onions, peppers and half the nuts in food processor container. Squeeze 2 Tbsp. juice from reserved zested orange; add to ingredients in food processor. Use pulsing action to process ingredients just until cranberries are finely chopped and ingredients are well blended.
• Use slotted spoon to spoon cranberry mixture over cream cheese mixture; sprinkle with remaining nuts. Discard any liquid remaining in food processor container.