Cranberry Onion Salsa Recipes

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CRANBERRY SALSA



Cranberry Salsa image

Loaded with fresh cranberries and jalapenos, this cranberry salsa is the perfect combination of sweet & spicy!

Provided by Holly Nilsson

Categories     Appetizer     Dip     Party Food     Snack

Time 1h20m

Number Of Ingredients 7

1 lime (juiced)
⅓ cup sugar (or to taste)
12 ounces fresh cranberries
2 green onions (cut into 1" pieces)
¼ cup cilantro leaves
1 jalapeno (seeded and chopped)
½ teaspoon kosher salt (or to taste)

Steps:

  • Combine lime juice (about 2 tablespoons) and sugar in a small bowl.
  • Add cranberries, green onions, cilantro and jalapeno to a food processor. Pulse a couple of times to break up the cranberries.
  • Add sugar mixture and pulse a few more times. Stir in salt to taste and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 75 kcal, Carbohydrate 20 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 196 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving

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

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.

FRESH CRANBERRY SALSA RECIPE



Fresh Cranberry Salsa Recipe image

This no-cook cranberry salsa recipe combines loads of fresh cranberries with spicy jalapeno peppers and a few other ingredients for a quick and easy holiday salsa. Bring on the chips!

Provided by Mike Hultquist

Categories     Appetizer     Salsa

Number Of Ingredients 12

12 ounces fresh cranberries
3 jalapeno peppers (finely chopped)
1 shallot (minced)
¼ cup green onion (chopped)
¼ cup chopped cilantro
2 tablespoons chopped fresh mint
¼ cup sugar
2 tablespoons apple cider vinegar
1 tablespoon honey
Juice from 1 small lime + some lime zest
½ teaspoon salt
½ teaspoon black pepper

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 SALSA



Cranberry Salsa image

This festive Cranberry Salsa ingeniously slashes refined sugar - succulent pineapple adds sweetness and salsa-y flair. Delicious, quick and easy (and guilt-free, too)! • Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free • Paleo •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories     Appetizers

Time 7m

Number Of Ingredients 8

1 cup cranberries
1/4 cup diced pineapple
1/4 cup finely chopped cilantro
2 1/2 tablespoons finely chopped red onion
2 tablespoons honey
1 tablespoon minced jalapeño (see note about adjusting spiciness)
2 teaspoons fresh lime juice
1/16 teaspoon kosher salt

Steps:

  • In a mini food processor, pulse cranberries 2-3 times. Scrape sides and add pineapple, pulsing 2-4 times more until desired consistency is reached.
  • Scoop cranberry mixture into a bowl and add all other ingredients, stirring to combine.
  • Serve immediately or refrigerate, covered, for up to 3 days.

Nutrition Facts : Calories 27 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 10 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CRANBERRY SALSA



Cranberry Salsa image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 19

1/2 cup canned whole cranberry sauce
1/4 cup chopped fresh cilantro leaves
Zest and juice of 1 lime
1 jalapeno, coarsely chopped
1/2 white onion coarsely chopped, covered and microwaved for 1 minute
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 cup Mexican-flavored canned tomatoes, drained and chopped
Kosher salt and freshly ground black pepper
Serving suggestion: Serve with Turkey Taquitos, recipe follows.
2 cups plus 1 tablespoon vegetable oil
1/2 white onion, finely chopped
1 clove garlic, minced
1 tablespoon minced jalapeno
1 1/2 cups shredded cooked turkey
1 1/2 cups shredded jack cheese
1/2 cup Mexican-flavored canned tomatoes, drained and chopped
Kosher salt and freshly ground black pepper
18 white or yellow corn tortillas

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.

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

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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