Cranberry Salsa Recipe Southern Living

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.

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Chop 1 cup raw cranberries in a food processor and add to cranberry sauce. Stir in 1 thinly sliced jalapeno, 1 tablespoon lime juice and 1 teaspoon each honey and salt. Let cool to room temperature. Just before serving, add 2 tablespoons chopped cilantro.

Steps:

• Combine all the ingredients in a medium size bowl and mix well.
• Cover and chill.
• Serve cold.

Steps:

• 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.

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).

Steps:

• Grate zest from orange. Reserve zested orange for later use. Mix orange zest with cream cheese until blended; spread onto bottom of pie plate.
• Place cranberries, sugar, cilantro, onions, peppers and half the nuts in food processor container. Squeeze 2 Tbsp. juice from reserved zested orange; add to ingredients in food processor. Use pulsing action to process ingredients just until cranberries are finely chopped and ingredients are well blended.
• Use slotted spoon to spoon cranberry mixture over cream cheese mixture; sprinkle with remaining nuts. Discard any liquid remaining in food processor container.

Steps:

• Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

Steps:

• Combine all ingredients.
• Refrigerate several hours to allow flavors to mellow and blend.
• Serve chilled or at room temperature as relish or salsa.
• Note:This is great for a sandwich spread on a turkey or chicken sandwich.
• Also great for a new twist to serve with your holiday meals.
• Also try it with an orange or lemon instead of a lime.