Cranberry Chili Salsa Recipes

CRANBERRY CHILI SALSA

Cranberry Chili Salsa image

The original of this recipe was found in the Taste of Home, Simple & Delicious, Nov/Dec 2009 magazine. I have, however, slightly tweaked it!

Provided by Sydney Mike

Categories Fruit

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) bag cranberries, thawed, if frozen
3/4 cup granulated sugar
1 (4 ounce) can green chilies, chopped
3 tablespoons fresh cilantro, minced
2 green onions, chopped thin
2 teaspoons fresh lime juice
2 teaspoons lime zest, minced
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon cumin

Steps:

Put all the ingredients in a food processor, then cover & pulse just until blended.
Transfer to a serving bowl & chill before serving, with either tortilla chips of large corn scoops.

FRESH CRANBERRY SALSA

Fresh Cranberry Salsa image

A fresh alternative to store-bought cranberry sauce. Quick and easy!

Provided by Peach822

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

1 (12 ounce) bag fresh cranberries
6 tablespoons white sugar
2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
½ cucumber - peeled, seeded, and diced
2 stalks celery, chopped
4 slices pickled jalapeno pepper, finely chopped

Steps:

Place the cranberries into a food processor, and pulse until finely chopped. They should still have some texture. Transfer to a serving bowl, and stir in the sugar, orange liqueur, cucumber, celery and jalapeno. Let sit at room temperature for 15 minutes before serving to blend the flavors.

Nutrition Facts : Calories 72 calories, Carbohydrate 16.9 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.3 g, Sodium 42.7 mg, Sugar 12.9 g

CRANBERRY, ORANGE AND CILANTRO SALSA

Cranberry, Orange and Cilantro Salsa image

Categories Condiment/Spread Sauce Herb Pepper Thanksgiving Low Sodium Cranberry Orange Fall Hazelnut Bon Appétit

Yield Makes 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 red bell pepper
1 fresh poblano chili
1/2 cup sugar
1/4 cup orange juice
2 cups cranberries, coarsely chopped
1/4 cup chopped toasted hazelnuts
2 tablespoons grated orange peel
1/3 cup chopped fresh cilantro

Steps:

Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili.
Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Mix in chopped cranberries. Transfer mixture to large bowl. Cool to room temperature. Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa. (Can be prepared 1 day ahead. Cover and refrigerate.)
Mix in cilantro into salsa. Season to taste with salt and pepper.

CRANBERRY SAUCE SALSA

Cranberry Sauce Salsa image

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

Ingredients

1/2 cup whole cranberry sauce (homemade or canned)
1/2 cup cherry or grape tomatoes, chopped
1/4 cup onion, finely chopped
1/4 cup chopped fresh cilantro
1 jalapeño, finely chopped (seeds removed if you don't like it spicy)
1 clove garlic, minced
Zest of 1 lime
Juice of 1/2 a lime
1/8 teaspoon chile powder
1/8 teaspoon cumin
Dash of cayenne (optional)
Kosher salt and fresh ground pepper to taste

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

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.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 9

Ingredients

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

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

Cranberry Salsa image

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

Ingredients

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

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

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