CRANBERRY-TEXAS RED GRAPEFRUIT RELISH
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
- Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and cook just until the berries pop, about 5 minutes more. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in the parsley and serve at room temperature.
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 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.
BLUEBERRY GRAPEFRUIT SALSA
This salsa goes great with barbecued salmon.
Provided by Lori North
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Dice grapefruit into blueberry-size pieces and transfer to a large bowl. Add blueberries, onion, cilantro, lime juice, jalapeno pepper, and honey; mix well.
Nutrition Facts : Calories 45.7 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.7 g, Sodium 1.4 mg, Sugar 8.3 g
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
GRAPEFRUIT CRANBERRY SAUCE
I don't remember where I got this from. Not one of my originals but i make enough to can for holiday presents. It's always a hit.
Provided by chefmick
Categories Berries
Time 25m
Yield 6 pints
Number Of Ingredients 6
Steps:
- Combine juices, sugar and allspice in pot over medium heat till sugar is dissolved.
- Add lemon zest and cranberries.
- Simmer till cranberries pop. (sometimes the harder berries don't want to pop so I'll give them a helping hand with side of wooden spoon just before I'm ready to take off stove.).
- Stir frequently so sugars don't scald and burn in bottom of pot.
- When all the berries are popped and sauce is nice and thick remove from heat and cool.
- Refrigerate in nonreactive sealed container when cool.
- Can be served hot or cold.
- If you are canning them you need to keep them hot during the canning process. Refer to any canning cookbook for proper canning techniques.
CRANBERRY SALSA
This festive Cranberry Salsa ingeniously slashes refined sugar - succulent pineapple adds sweetness and salsa-y flair. Delicious, quick and easy (and guilt-free, too)! • Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free • Paleo •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Appetizers
Time 7m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 27 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 10 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
GRAPEFRUIT SALSA
Make and share this Grapefruit Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Using a knife, slice off the top and bottom of the grapefruit.
- Then start slicing away the peel starting from top to bottom; use the last slice as a guide for cutting away the peel.
- Repeat until completely peeled.
- Remove any remaining white parts (the bitter pith).
- Holding the peeled grapefruit over a small bowl, start cutting away the grapefruit segments (the bowl will catch the juices).
- Slice away the fruit by cutting between the membrane.
- Set aside the grapefruit segments.
- Into the small bowl, squeeze the juice from the grapefruit membrane.
- Add the green onion, mint, jalapeno, red wine vinegar, honey, extra virgin olive oil and pepper; mix thoroughly.
- Add the grapefruit segments.
- Serve or refrigerate until ready to use.
Nutrition Facts : Calories 125.2, Fat 9.2, SaturatedFat 1.3, Sodium 8.7, Carbohydrate 11.1, Fiber 1.6, Sugar 8.7, Protein 0.9
CRANBERRY SALSA WITH CREAM CHEESE
Here's a busy host's dream! Stir together the zippy, Christmasy red salsa ahead of time, then just spoon it over a block of cream cheese when guests arrive. -Linda Mattfield, Eugene, Oregon
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups salsa (2 cups cream cheese).
Number Of Ingredients 9
Steps:
- Place cranberries in a food processor; pulse until finely chopped. Transfer to a small bowl; stir in sugar, green onions, cilantro, jalapeno, ginger and lemon juice. Refrigerate, covered, at least 4 hours or overnight., Place cream cheese on a serving platter; top with cranberry mixture. Serve with crackers.
Nutrition Facts :
PARSLEY, GRAPEFRUIT AND RED ONION SALSA
Provided by Molly O'Neill
Categories easy, weekday, condiments, dips and spreads
Time 10m
Yield Four servings
Number Of Ingredients 8
Steps:
- Put the grapefruit juice, grapefruit, parsley, celery, thyme, salt and pepper in a blender and puree until smooth. Put the salsa in a glass or ceramic bowl. Add the minced red onion. This dip can be stored in the refrigerator in a closed container for up to 2 days. Serve with nuggets of grilled salmon, shrimp or crackers.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 6 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 305 milligrams, Sugar 18 grams
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CRANBERRY-GRAPEFRUIT CONSERVE RECIPE - BARBARA LYNCH
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Servings 3Total Time 2 hrs 35 mins
- Cut the peel from the grapefruit in large strips, including about 1/4 inch of the white pith. Reserve the grapefruit. Put the peels in a medium saucepan and cover with cold water. Bring to a boil over moderately high heat, drain and repeat 3 more times. Cut the blanched peels into 1/4-inch dice; reserve.
- Meanwhile, juice the grapefruit. In a large saucepan, combine the grapefruit juice, cranberries, 1 1/4 cups plus 2 tablespoons of the sugar and 1 1/2 cups of water and bring to a boil. Simmer over low heat, stirring occasionally, until the liquid has reduced by half and the cranberries are cooked down, about 1 1/2 hours.
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