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Cranberry Salsa

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  • Cranberry Salsa


    2 Cups fresh or frozen cranberries
    1 orange, peeled and chopped
    1 Tablespoon orange peel, grated
    1 Tablespoon fresh ginger root, minced
    1 Tablespoon fresh parsley, chopped
    1 Tablespoon fresh cilantro, chopped
    1 jalapeņo pepper, seeded and chopped (to taste)
    1/3 Cup honey
    2 Tablespoons frozen orange juice concentrate, thawed

    Coarsely chop cranberries in food processor. Add orange,
    orange peel, ginger, parsley, cilantro and jalapeņo pepper;
    process 30 to 40 seconds or until mixture is coarsely chopped.
    Add honey and orange juice concentrate; process about five
    more seconds. Makes 2 cups.

    Serve with turkey or other poultry. Yum!!
    Every new beginning comes from some other beginning's end.

  • #2
    Cranberry Salsa

    Cranberry Apple Cider

    4 cups water
    4 cups apple juice
    1 can 12 ounces frozen apple juice concentrate, thawed
    1 medium apple, peeled and sliced
    1 cup fresh or frozen cranberries
    1 medium orange, peeled and sectioned
    1 cinnamon stick
    In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 2 hours or until the cider reaches the desired temperature. Discard the cinnamon stick. If desired, remove the fruit with a slotted spoon before serving. Yield: 10 servings about 2-1/2 quarts.


    • #3
      Re: Cranberry Salsa

      Thanks for that recipe. I found another one with cream cheese added. Here it is:


      1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
      1/4 cup minced green onions
      2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded and minced
      1/2 cup granulated sugar
      1/4 cup fresh cilantro leaves, minced
      2 tablespoons finely-grated fresh ginger
      2 tablespoons fresh-squeezed lemon juice
      2 (8-ounce) packages cream cheese
      Cranberries and/or cilantro sprigs for garnish


      Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.

      Place crushed cranberries in a bowl; mix together with green onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).

      On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
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