Cranberry salsa recipe
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- Dish type
- Side dish
Made in minutes in a food processor, this sweet-tangy cranberry salsa gets its heat from a jalapeno chilli pepper combined with chopped coriander, spring onions, lime juice and sugar. Serve with soft cheese and crackers if you prefer.
1 person made this
- 350g cranberries, fresh or frozen
- 1 bunch fresh coriander, roughly chopped
- 1 bunch spring onions, roughly chopped
- 1 fresh jalapeno or green chilli, seeded and chopped
- 2 limes, juiced
- 150g caster sugar, or to taste
- 1 pinch salt
MethodPrep:15min ›Ready in:15min
- Combine cranberries, coriander, spring onions, jalapeno, lime juice, sugar and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Chill in fridge if not using immediately. Serve at room temperature.
Reviews & ratingsAverage global rating:(196)
Reviews in English (168)
Tried to use less sugar but came out too tart, so used the required amount. Prefer to know how large a bunch of coriander '1 bunch' is since I have seen a variety of sizes in the shops. Also mixed some into softened cream cheese to use as a spread.-04 Feb 2017
I gave this as gifts this year in little canning jars. Everyone wanted the recipe. Just a tip - it tastes better after at least a day in the fridge. Add sugar to taste..I probably cut out about a 3rd of it, and increased the peppers because I like it hot!-04 Mar 2008
I make this and spoon it over cream cheese. Let it set in the refrigerator over night so it blends some with the block of cream cheese (make sure and poke holes in the block of cream cheese. Serve with crackers. I won 1st place on a radio station Thanksgiving contest for this salsa dip recipe.-24 Aug 2008
I find that there are two types of Thanksgiving meal eaters out there. There are those that stay away from appetizers – saving themselves for the main meal, and those who have already thrown in the towel for the day and are looking to prime the pump. I’m the latter.
In the day that is all about eating and giving gratitude, why not eat the day to its fullest. Usually my go-to appetizer are these Stuffed Mushrooms, but when the oven is prime real estate (I only have one oven) a no-bake appetizer like this Cranberry Salsa is a winner.
Not to mention it begs to be made ahead of time, enhancing its flavors with time. This is totally not a recipe I normally go for but the combo of sweet, tart, and spicy is really addicting. I’m sure everyone has a version of this recipe but this is how I like it!
Fresh cranberries are gorgeous this time of year.
I left the seeds in my jalapeno for a little more heat. If you really like it spicy add two jalapenos. The cilantro and green onions are hiding underneath the cranberries but they’re in there.
This is what it looks like right after you process it. You need to let it chill in the fridge for a couple of hours to let the sugar work its magic on the cranberries.
A couple hours later – voila!
I love Ritz crackers with this but they aren’t strong enough to dip with so use a spreader. Triscuits and Wheat Thins are also good here. Some people like to spread the cream cheese on a serving dish and spread the salsa on top. I’m lazy and I really just prefer it spooned on top of a block of cream cheese.
Cranberry Salsa Recipe
This Cranberry Salsa is tart, sweet, and spicy and makes a colorful and delicious appetizer.
- Author:Maryea Flaherty | Happy Healthy Mama
- Prep Time: 6 minutes
- Cook Time: 0 minutes
- Total Time: 6 minutes
- 12 ounces fresh cranberries
- 2 cups fresh cilantro leaves and stems (about 1/2 a bunch)
- juice from 1 large lime
- 1/4 cup Sucanat or regular sugar
- 1/2 jalapeño pepper*
- 1/2 teaspoon salt
- Put all of the ingredients into a food processor and pulse until everything is just broken down and combined. Do not over-process.
- Serve with tortilla chips.
*Remove all of the seeds from the jalapeño pepper for less heat, more seeds for more spiciness.
Step 1: Spread the cranberries out on a rimmed baking sheet and pick through them, removing any stems.
Step 2: Place the pecans and brown sugar in a food processor and coarsely chop. Add the cranberries, scallions, garlic, jalapeños, and cilantro to the food processor and pulse to coarsely chop the cranberries.
Step 3: Add the lime juice and olive oil. Process just to mix. Taste for seasoning, adding more brown sugar and/or lime juice as necessary and season with salt and pepper to taste. The salsa can be refrigerated, covered, for 3 days, but tastes best served within 3 hours of being made. If refrigerated, bring to room temperature before using.
Cranberry Salsa Dip
Cranberry tang meets kick up your heels salsa ingredients for great flavor combinations in this cranberry salsa dip. Make a day ahead so that the ingredients have time meld. Serve over cream cheese for an amazing tongue-tingling event.
- 1 bag (12 Oz. Size) Fresh Cranberries
- ½ cups To 3/4 Cups White Sugar, Depending On Taste Preference
- 1 bunch Green Onions, Sliced With Some Of The Green Tops
- 1 whole Jalapeno Pepper, Seeded And Chopped
- 1 whole Lime, Juiced
- ¼ cups To 1/2 Cup Chopped Cilantro, To Taste
- ¼ teaspoons Salt
- 2 blocks (8 Oz. Size) Cream Cheese, Softened
Wash and pick through fresh cranberries. Discard any soft or wrinkled cranberries.
Put cranberries, sugar, green onions, jalapeno, lime juice, cilantro, and salt in a food processor. Pulse until ingredients are a medium coarse consistency.
Put in a bowl, cover and let season for at least 4 hours or overnight in the refrigerator. This is a very important step! There is quite a different taste between the initial product and the one that develops over as the ingredients season.
Spread softened cream cheese on a serving plate. (I divided the cream cheese between two plates.) Spread cilantro salsa over the cream cheese. Serve at room temperature.
Your new date night condiment
As you can imagine, I chose to feature this persimmon salsa not just because I love the bold, seasonal flavor. The number of aphrodisiac ingredients is almost epic. For starters, there’s the chiles. The sweet sting of chile pepper is among the world’s most legendary aphrodisiacs. Then there’s the fact that lime, along with all citrus, is among the best foods for women’s sexual health.
Cranberries and persimmons are aphrodisiac
Did you know that both cranberries and persimmons have aphrodisiac properties? Cranberries are an excellent source of antioxidants. Here’s more information about the aphrodisiac side of this crimson, fall fruit. Interestingly, persimmon, noted historically as aphrodisiac, is also linked with anti-aging. And it is considered a good source of several nutrients vital to sexual health.
While you don’t necessarily have to serve this tempting salsa as part of a meal of seduction, (it’s also a great accompaniment for a Thanksgiving feast), it’s nice to know that you’re giving your body ingredients that are going to go to work for you!
- Fresh cranberries
- Green onions
- Lime juice
- Chili peppers
Use your processor to chop the fresh cranberries. If you don’t have a processor you can chop them with a sharp knife.
This is how the cranberries will look after chopping.
Grab a large mixing bowl and place the chopped cranberries in the bowl. Add the Jalapeños, green onions, cilantro, ginger, lime juice, chili peppers, basil, and sugar.
Mix thoroughly. Add salt and pepper, if desired. Place the Cranberry Salsa Recipe mix in a covered bowl in the refrigerator overnight.
Serve with your favorite tortilla chips. It’s really good spread over a block of cream cheese as well.
Serve it cold or at room temperature, and enjoy.
Whenever I bring this dip anywhere, I always get asked for the recipe. It’s the perfect holiday appetizer and is bursting with flavor. Some of our other favorite appetizers to make for Thanksgiving or Christmas are a bacon ranch cheese ball or fruit and cheese platter.
I first tried this cranberry salsa at my friend Erin’s house and loved it so much that I begged for the recipe. I’ve made it several times since and can’t get enough! We love to serve it for Thanksgiving or Christmas because it’s so colorful and vibrant. It’s a huge crowd pleaser and always the first appetizer to go.
I love this dip because the flavor combination is unique and unexpected. The sweetness of the cranberries and the spiciness from the jalapeno blend really well together. The salsa is then served over softened cream cheese, which adds a creamy and tangy component that tastes absolutely amazing.
Chop the onion and place it in a strainer. Rinse it for a few seconds under running water. Shake off water and set aside. This rinsing of the onion is done in order to soften its flavor without sacrificing texture in the finished product omit this step if you prefer a strongly onion-flavored salsa.
Cut the roots off the cilantro. Chop the cilantro, leaves, and stems together.
Cut the stems off the chile peppers. Open them up and remove the seeds and veins if you prefer a milder salsa leave them if you would like it very spicy. Dice the chile flesh.
Place all the chopped ingredients into a blender or food processor. Add the cranberries, sugar, lime juice, olive oil, and salt. Pulse (turning the device on and off rapidly) a few times, until all the ingredients are very finely chopped. Stop before liquefying completely. Move the ingredients around with a spoon between pulses in order to get a homogenous blend. Work slowly and patiently to achieve a good salsa texture and to avoid ending up with a spiritless puree.
Pour your salsa into a glass jar or ceramic serving dish. This can be served immediately, but I always find it tastier after having sat for a few hours or overnight to allow the flavors to meld. Store your delicious cranberry salsa in the fridge. Take it out and let it sit at room temperature for half an hour or so before serving.
Cranberry Salsa Recipe – 2 Points
I first came across this amazing Cranberry Salsa Recipe at Crafty’s Cafe.
Admittedly, I was a bit skeptical at first. But since I adore salsa, I was eager to give it a try. Plus, I thought it would make a really unique Thanksgiving appetizer recipe or Christmas appetizer recipe that would still be Weight Watchers friendly.
It sure smelled good while I was making it, and when it was finally ready, I grabbed my favorite baked tortilla chips and dug in. OMG. It was SO good! I seriously could not stop eating it!! It was fresh and flavorful, and also a bit sweet and tart.
My version uses lime juice instead of lemon, a bit less sugar and more fresh jalapenos. The flavor combinations worked out perfectly, and the cranberry salsa was a hit.
While this makes a perfect festive holiday appetizer or snack, I’ll be making it as often as I can find fresh cranberries at the store. This was truly a fantastic dish and a must try.