Cranberry Salsa

Name: Cranberry Salsa
Prep time: 15 min
Total time: 15 min
Yield: 2 cups.
Cuisine: Mexican Recipes
Ingredients: 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

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.

Ingredients

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

Directions

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 tablespoons: 18 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 0 protein.

Originally published as Cranberry Salsa in Bountiful Harvest Cookbook

Reviews

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Average Rating:

bojo6868

Dec 28, 2011

Wonderful with ham, turkey or tortilla chips
farmmath

Dec 23, 2010

I could eat this stuff for breakfast, lunch and dinner! It is just the right blend of sweet and hot. Delicious!