Cranberry Salsa

"Try this with some mesquite grilled turkey breasts."
 
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Ready In:
10mins
Ingredients:
8
Yields:
3 cups
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ingredients

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directions

  • Chop cranberries coarsely (can do this in food processor if desired), and place in a mixing bowl.
  • Add all other ingredients and stir to combine.
  • Check salsa for seasoning (salt) and spice (chiles).
  • Cover, and refrigerate several hours to develop flavors fully.

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Reviews

  1. I've made this for the last 2 Christmases. I use Splenda instead of sugar ( my husband is diabetic) and a small can of chopped green chilies, drained. Everybody in the family loves it. Making it this year for Thanksgiving at our son's and Christmas at my sister-in- law's. Always keep several bags of cranberries in the freezer for when I need them.
     
  2. This is wonderful! The only change I made was to use cayenne pepper to taste, we don't like too spicy, in place of the jalapeno chilies. I used dark brown sugar as well as white sugar and I don't agree.
     
  3. I made this recipe for our family Thanksgiving and everyone loved it! I used 2 1/2 jal. chilies, and it was quite mild but some can't handle too much heat. The colors made for a great presentation. I didn't measure my cilantro but am sure I had closer to 1/2 C. Yummy! Thanks for a great recipe!
     
  4. I made this recipe for Thanksgiving, and it was a huge hit. I omitted the celery (dh dislikes celery). I used the 3 jalapeños, and it was the perfect for us. The colors made the presentation a real eye pleaser. Thanks, Sue for sharing your recipe!
     
  5. A dash of cumin goes great in this, if you like cumin...
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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