Cranberry Grapefruit Salsa Recipes

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.

CRANBERRY SALSA

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.

CRANBERRY SAUCE SALSA

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.

CRANBERRY & GRAPEFRUIT RELISH

Steps:

• In a large saucepan, mix sugar and water; heat to boiling.
• Add cranberries and cook until skins begin to pop. Remove from heat.
• While that is cooling, peel & section the grapefruit, cut into bite-size pieces; add to cooled berries; stir to mix.
• Serve warm or room temp in a glass compote dish for best color display!
• NOTE: If you prefer sweeter berries, add more sugar.
• LEFTOVERS: Exquisite!

GRAPEFRUIT CRANBERRY SAUCE

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-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.

GRAPEFRUIT SALSA

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.