Addies Cranberry Orange Salsa Recipes

CRANBERRY ORANGE SALSA

"This tart tangy blend is wonderful with carved turkey, on turkey sandwiches and with ham and pork," says Joan Flowers of Hickory Hills, Illinois.

Provided by Taste of Home

Time 15m

Yield 3 cups.

Number Of Ingredients 9

Cranberry Orange Salsa image

Steps:

In a bowl, combine cranberries and honey. Stir in the oranges, onion, apricots, cilantro, jalapenos and lime juice. Cover and refrigerate for at least 2 hours. Serve over turkey.

Nutrition Facts :

Ingredients

1 package (12 ounces) fresh cranberries or frozen cranberries (3 cups), thawed and coarsely chopped
1/2 cup honey
2 medium navel oranges, peeled, sectioned and cut into 1/2-inch chunks
1 small red onion, finely chopped
1/2 cup dried apricots, cut into thin strips
1/4 to 1/2 cup minced fresh cilantro
1 to 2 jalapeno peppers, seeded and minced
2 tablespoons lime juice
Turkey breast

CRANBERRY SAUCE SALSA

Don't toss that little bit of cranberry sauce leftover from Thanksgiving dinner. This recipe, which we developed for a special kids' edition of The New York Times, calls for making it into a savory-sweet salsa that everyone will love. Just add some chopped fresh tomatoes, onion, garlic, cilantro and jalapeño to prepared whole cranberry sauce (not the jellied stuff). Stir in some lime zest and juice, and a sprinkling of chile powder, cumin and cayenne. Serve with enchilada pie or tortilla chips, and consider stocking canned cranberry sauce in your cabinet all year long.

Provided by Margaux Laskey

Categories easy, snack, dips and spreads, appetizer, side dish

Time 10m

Yield About 1 cup

Number Of Ingredients 12

Cranberry Sauce Salsa image

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.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 29 grams

Ingredients

1/2 cup whole cranberry sauce (homemade or canned)
1/2 cup cherry or grape tomatoes, chopped
1/4 cup onion, finely chopped
1/4 cup chopped fresh cilantro
1 jalapeño, finely chopped (seeds removed if you don't like it spicy)
1 clove garlic, minced
Zest of 1 lime
Juice of 1/2 a lime
1/8 teaspoon chile powder
1/8 teaspoon cumin
Dash of cayenne (optional)
Kosher salt and fresh ground pepper to taste

CRANBERRY, ORANGE AND CILANTRO SALSA

Categories Condiment/Spread Sauce Herb Pepper Thanksgiving Low Sodium Cranberry Orange Fall Hazelnut Bon Appétit

Yield Makes 2 1/2 cups

Number Of Ingredients 8

Cranberry, Orange and Cilantro Salsa image

Steps:

Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili.
Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Mix in chopped cranberries. Transfer mixture to large bowl. Cool to room temperature. Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa. (Can be prepared 1 day ahead. Cover and refrigerate.)
Mix in cilantro into salsa. Season to taste with salt and pepper.

Ingredients

1 red bell pepper
1 fresh poblano chili
1/2 cup sugar
1/4 cup orange juice
2 cups cranberries, coarsely chopped
1/4 cup chopped toasted hazelnuts
2 tablespoons grated orange peel
1/3 cup chopped fresh cilantro