I got this recipe from a friend. It's definitely worth the effort if you want to wow your gang at Thanksgiving. The leftovers are great with chicken or ham. —Robert & Rebecca Littlejohn, Meadow Vista, California
Featured In:
Recipes with Cranberries
VERIFIED BY Taste of Home Test Kitchen
- 1-1/2 cups whole-berry cranberry sauce
- 3 tangerines, peeled, seeded and chopped
- 1 medium mango, peeled and diced
- 1 cup diced fresh pineapple
- 1/4 cup finely chopped red onion
- 1/4 cup minced fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- In a large bowl, combine all the ingredients. Cover and refrigerate until serving. Yield: 4-1/2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mango Cranberry Sauce in Taste of Home
October/November 2008, p18
Reviews forMango Cranberry Sauce
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MY REVIEW
Reviewed Nov. 30, 2011
"This recipe is definately a keeper! The onions and jalapeno balance out the sweetness perfectly. Even my brother that isn't too found of trying new things went wild over this! Keeps for over a week in the fridge."
MY REVIEW
Reviewed Dec. 17, 2010
"How long does a mango keep and can this sauce be made a week ahead of time?"
MY REVIEW
Reviewed Nov. 23, 2010
"I had 25 people over one Thanksgiving so I doubled the recipe. I had NONE left at the end of the meal! My guests were eating it like the rest of the side dishes as opposed to it being a small side addition. THEY LOVED IT and so did I! I'd make it at any time of the year."
MY REVIEW
Reviewed May. 13, 2010
"Wonderful with a small hint of jalapeno. The cilantro really brings out the taste."
