FRESH CRANBERRY SALSA RECIPE
Steps:
- Rinse the cranberries then transfer them to a food processor. Pulse a few times to finely chop them. Do not overprocess.
- Transfer the chopped cranberries to a large bowl and add the remaining ingredients (jalapeno, shallot, green onion, cilantro, mint, sugar, vinegar, honey, lime juice and zest, and salt and pepper).
- Mix well. Seal and refrigerate at least 1 hour to let the flavors mingle. It's even better the next day.
Nutrition Facts : Calories 117 kcal, Carbohydrate 30 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 296 mg, Fiber 5 g, Sugar 21 g, ServingSize 1 serving
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
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 19
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.
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.
FRESH CRANBERRY SALSA
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
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
SPRING HILL RANCH'S BLUEBERRY SAUCE
A delicious topping or sauce for your ice cream, cheesecake, banana bread or whatever is only minutes away, and it's made with stuff you might often have hanging around the kitchen. The touch of cinnamon makes this one just a little more special, adding a spark to it. The touch of ground nutmeg adds richness and depth. Give it a try!
Provided by Wiley P @WileyP
Categories Fruit Desserts
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, whisk the sugar, cornstarch, cinnamon, nutmeg and water until they are smooth. Bring it to a boil. Cook and stir the mixture for 1 minute or until it has thickened. Stir in the blueberries and return it to a boil. Reduce the heat and cook, stirring often for 5 minutes.
- You can leave the berries whole in the sauce for a rustic presentation or squish them and then strain the sauce for a smoother sauce.
SPRING HILL RANCH'S SALSA VERDE
Not everyone is aware that good Southwestern Salsa, like New Mexico chile sauce, is available in two colors: Red (salsa roja) and green (salsa verde). Where the red salsa highlights the tomato, green salsa is all about it's relative, the tomatillo. Here at the ranch, we normally have both red and green in the 'fridge, just as...
Provided by Wiley P
Categories Other Appetizers
Time 55m
Number Of Ingredients 10
Steps:
- 1. Bring a medium saucepan of water to a boil. Add the salt. Cook the tomatillos until they pale, about 5 minutes. Drain and cut them into wedges, then put them in a food processor. Add the garlic, cilantro, jalapeños, onion and pepper. Process nearly to a purée. Of using, add the green chiles and/or Sazón.
- 2. Transfer the salsa to a medium saucepan. Bring it to a simmer over low heat. Cook until it has thickened a little, about 15 minutes. Adjust the salt and pepper if needed. Can be stored in the refrigerator in an air-tight container a week or maybe two.
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.
SPRING HILL RANCH'S JALAPEñO WHITE SAUCE
Everyone knows (or *should* know) that New Mexico is famous for its chile sauces...and that the official State Question really is "Do you want green or red?" Well, there is a third sauce, and we don't really advertise it much. It is called Terciopelo Jalapeño, or "Jalapeño Velvet." Pour some of this over your next plate of...
Provided by Wiley P
Categories Other Sauces
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a heavy pan over high heat, heat the heavy cream until it is just ready to boil. Stir in the sour cream. Once the sour cream dissolves, reduce the heat to medium.
- 2. Stir in the chicken base and jalapeño juice and simmer.
- 3. Meanwhile, make a roux by warming the butter in a saucepan over medium heat, adding the flour, and mixing with a wire whisk until the mixture is smooth and pale gold.
- 4. Add the roux to the simmering cream mixture, whisking briskly and constantly until the roux is completely incorporated. Remove the pan from the heat and stir in the minced jalapeño and the cheeses.
SPRING HILL RANCH'S CRANBERRY SAUCE AND SALSA
2 questions for ya: First, are you still using that boring canned cranberry sauce with your holiday turkey? And how would you like a quick and easy recipe for really top-notch cranberry sauce that (with the addition of just a few ingredients) becomes a fabulous holiday salsa? Well, here they are! Real cranberry sauce like my mother used to make every year *plus* a way to turn it into a sparkling salsa that adds that masterful touch to turkey, chicken, pork all year 'round.
Provided by Wiley P @WileyP
Categories Fruit Appetizers
Number Of Ingredients 11
Steps:
- In a medium saucepan over medium high heat, combine the water and sugar. Bring it to a boil, being sure all the sugar dissolves. Add the cranberries and return the pan to a boil. (You might begin hearing the berries begin to "pop".) Reduce the heat slightly and simmer for 10 minutes without stirring. Pour the sauce into a bowl and allow it to cool. Cover and refrigerate it until it's time to serve.
- To make the sauce into salsa: Once cooled, add the jalapeños, cilantro, cumin, green onions, cinnamon and lime juice and mix lightly. Refrigerate for at least 4 hours to allow the flavors to fester, stirring before serving. Serve chilled or at room temperature.
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