Cranberry Salsa

SPICY CRANBERRY SALSA



Spicy Cranberry Salsa image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     side-dish

Time 32m

Number Of Ingredients 0

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.

CRANBERRY ONION SALSA



Cranberry Onion Salsa image

Tucked into a basket with a bag of crunchy tortilla chips, a jar of this homemade salsa makes an incredible edible gift. "With only seven ingredients, it takes no time to make," writes Jamie Milligan of Kimberley, British Columbia. TIP: This salsa also can be served warm as a condiment for pork or poultry.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 3 cups.

Number Of Ingredients 7

1 can (8 ounces) crushed pineapple
1 cup chopped onion
1 teaspoon minced garlic
1/2 cup packed brown sugar
3 cups fresh or frozen cranberries
1 can (4 ounces) chopped green chilies
1/2 teaspoon hot pepper sauce
Calories 34 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium22mg sodium
Carbohydrate9g carbohydrate (8g sugars
Fiber1g fiber)
Protein0 protein.

Steps:

  • Drain pineapple, reserving juice; set pineapple aside. In a nonstick large skillet coated with cooking spray, cook onion and garlic until tender. Stir in brown sugar and reserved pineapple juice; cook and stir until sugar is melted. , Add cranberries; cook and stir until mixture comes to a boil, cranberries pop and mixture is slightly thickened. Remove from the heat; stir in the chilies, hot pepper sauce and reserved pineapple. Transfer to a bowl; cool. Store in the refrigerator.

CRANBERRY-AVOCADO SALSA



Cranberry-Avocado Salsa image

This is a delicious holiday salsa to serve with pita crisps.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 9

1 tablespoon fresh lime juice
2 tablespoons honey
1 minced jalapeno
1/4 cup red onion, chopped
2 ripe avocados, cut into 1/4-inch pieces
3/4 cup halved cranberries
2 tablespoons fresh cilantro, chopped
Coarse salt and ground pepper
Pita crisps or tortilla chips

Steps:

  • In a large bowl, whisk together 1 tablespoon fresh lime juice, 2 tablespoons honey, 1 minced jalapeno (seeds removed for less heat, if desired), and 1/4 cup chopped red onion.
  • Add 2 ripe avocados, cut into 1/4-inch pieces, 3/4 cup halved cranberries, drained well on paper towels, and 2 tablespoons chopped fresh cilantro. Season with coarse salt and ground pepper; toss gently to combine. Serve with Pita Crisps or tortilla chips, as desired.

GRAMMIE'S CRANBERRY SALSA



Grammie's Cranberry Salsa image

Grammie makes this for Thanksgiving every year and it is such a big hit. It goes great with snack breads, crackers, biscuits, rolls and veggies. Hope you enjoy it as much as we do.

Recipe From allrecipes.com

Provided by Jewelz~is~cookin

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 15m

Yield 10

Number Of Ingredients 8

1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted
1 cup cranberries, coarsely chopped
2 yellow bell peppers, chopped
1 fresh red chile pepper, chopped
1 red onion, chopped
1 clove garlic, finely chopped
½ cup fresh cilantro leaves
¼ teaspoon ground cumin, or to taste
Calories52 calories
Carbohydrate12.4 g
Fat0.2 g
Fiber1.2 g
Protein1.1 g
Sodium3.3 mg
Sugar9.7 g

Steps:

  • Mix frozen orange juice concentrate, cranberries, yellow bell peppers, red chile pepper, red onion, garlic, cilantro, and cumin seeds together in a serving dish. Stir to combine.

CRANBERRY SALSA



Cranberry Salsa image

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.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 9

2 cups fresh or frozen cranberries
2 cups water
1/2 cup sugar
1/4 to 1/2 cup minced fresh cilantro
2 to 4 tablespoons chopped jalapeno peppers
1/4 cup finely chopped onion
2 tablespoons grated orange zest
1/2 teaspoon salt
1/4 teaspoon pepper
Calories 18 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium2mg sodium
Carbohydrate4g carbohydrate (0 sugars
Fiber1g fiber)
Protein0 protein.

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



Cranberry Salsa image

Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings.

Recipe From allrecipes.com

Provided by Shan559

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 15m

Yield 6

Number Of Ingredients 7

1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
¾ cup white sugar
1 pinch salt
Calories144.1 calories
Carbohydrate37.4 g
Fat0.3 g
Fiber4.5 g
Protein1.3 g
Sodium37.7 mg
Sugar28.6 g

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.

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From recipetips.com
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