Easy Cranberry Salsa Recipes

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FRESH CRANBERRY SALSA

A fresh alternative to store-bought cranberry sauce. Quick and easy!

Provided by Peach822

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 15m

Yield 8

Number Of Ingredients 6



Fresh Cranberry Salsa image

Steps:

  • Place the cranberries into a food processor, and pulse until finely chopped. They should still have some texture. Transfer to a serving bowl, and stir in the sugar, orange liqueur, cucumber, celery and jalapeno. Let sit at room temperature for 15 minutes before serving to blend the flavors.

Nutrition Facts : Calories 72 calories, Carbohydrate 16.9 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.3 g, Sodium 42.7 mg, Sugar 12.9 g

1 (12 ounce) bag fresh cranberries
6 tablespoons white sugar
2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
½ cucumber - peeled, seeded, and diced
2 stalks celery, chopped
4 slices pickled jalapeno pepper, finely chopped

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



Cranberry Salsa image

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.

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

CRANBERRY SALSA (CANNED)

I love salsa and am always experimenting with combinations of veggies and fruits. Fresh salsa is great but it is also nice to be able to can all that fresh goodness from the garden to eat in the dead of winter. Being from Wisconsin, I just had to come up with a recipe using cranberries and this is what I came up with. I use a mixture of hot peppers and seed some but not all of them since I like things hot. I also measure the cranberries, then give them a rough chop in my food processor before adding them. I think I will add some fresh lime juice to my next batch for a little flavor boost.

Provided by BlueDogLady

Categories     Sauces

Time 55m

Yield 6 pints

Number Of Ingredients 8



Cranberry Salsa (Canned) image

Steps:

  • 1. Wash and rinse 6 pint canning jars and keep hot until ready to use. Prepare lids according to manufacturer's instructions.
  • 2. Combine all ingredients in a very large kettle or dutch oven. Bring to a boil; then reduce heat slightly and simmer mixture for 25 minutes, stirring occasionally to prevent scorching.
  • 3. Ladle hot mixture into clean, hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space if needed. Wipe rims of jars with a damp paper towel; apply two-piece metal canning lids.
  • 4. Process 10 minutes in a boiling water canner (or recommended time for your altitude).

Nutrition Facts : Calories 330.2, Fat 0.5, SaturatedFat 0.1, Sodium 1179.1, Carbohydrate 81.7, Fiber 10, Sugar 62.8, Protein 2.5

3 cups tomatoes, peeled, seeded and diced
2 cups onions, diced
1 cup hot pepper, seeded and diced
1 1/2 cups cider vinegar
1 cup water
1 tablespoon canning salt
1 1/2 cups sugar
10 cups fresh cranberries

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