CRANBERRY SALSA
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
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
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.
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 SALSA
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
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
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.
CRANBERRY SALSA
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
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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