Mexican Cranberries Recipes

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

SPICY CRANBERRY MEXICAN CINNAMON SAUCE

Provided by Bobby Flay

Number Of Ingredients 12

Spicy Cranberry Mexican Cinnamon Sauce image

Steps:

Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.

Ingredients

2 tablespoons unsalted butter
1 onion, peeled and finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 cup port wine
1/4 teaspoon Mexican cinnamon
1/4 teaspoon allspice
1/2 cup cranberry juice
2 cups chicken stock
2 tablespoons cold unsalted butter
1/4 cup fresh or frozen cranberries, coarsely chopped
Salt and freshly ground pepper

MEXICAN CRANBERRIES

I have always loved the sweet/hot/salty combo thing. This recipe combines some unusual flavors with excellent results.

Provided by riffraff

Categories Sauces

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 3

Mexican Cranberries image

Steps:

Combine all the ingredients in a small saucepan.
Cook over low heat till the jelly melts, stirring often.
Cool.
Serve immediately or chill.

Nutrition Facts : Calories 589.1, Fat 0.3, Sodium 88.7, Carbohydrate 153.4, Fiber 3, Sugar 129.5, Protein 0.6

Ingredients

1 (16 ounce) can whole berry cranberry sauce
1 (10 1/2 ounce) jar jalapeno jelly or 1 (10 1/2 ounce) jar habanero hot pepper jelly
2 tablespoons chopped fresh cilantro

CRANBERRY SAUCE WITH CHILES

Heat is an integral aspect of Southwestern cooking, so it's no surprise that local chiles of all kinds accent the flavor of Thanksgiving. Cooks put them in everything from Hatch turkey rubs to chipotle mashed potatoes to chiltepin cranberry sauce, which uses the small, round, fiery hot chiles that are native to Arizona and northern Mexico. You can make this sauce a day ahead and chill it; if it's too stiff for your tastes when you remove it from the fridge, add a little water and sugar, reheat until simmering and then cool once more. (And for everything you need to know about cranberry sauce, check out our cranberry sauce guide.)

Provided by Martha Rose Shulman

Categories condiments, sauces and gravies, side dish

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 8

Cranberry Sauce With Chiles image

Steps:

Set aside the zest of 1 lime (about 1 teaspoon) for garnish. In a large saucepan, combine all the remaining ingredients with 1/4 cup water. Bring to a simmer over medium heat, then reduce heat to low and simmer, stirring often, until thick, 10 to 15 minutes. Remove from heat.
Transfer to a serving dish and allow to cool. (Sauce will continue to thicken.) Garnish with the reserved lime zest.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 36 grams, TransFat 0 grams

Ingredients

Zest of 2 limes (2 teaspoons), divided
1 to 2 dried chiltepin, chile pequin or bird chiles, to taste, crushed in a spice mill or a mortar and pestle, or 1/2 teaspoon crushed chile pequin
1 1/4 pounds cranberries (4 1/2 cups)
Zest of 1/2 orange
3/4 cup sugar, more to taste
2 cloves, crushed in a mortar and pestle or ground in a spice mill
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

MEXICAN CHOCOLATE CAKE WITH DRIED CRANBERRIES

This is a chocolate cake with a twist, a nice treat for any dessert lover. Cinnamon and chocolate are the classic flavours in Mexican hot chocolate. You can use dried sour cherries in place of the cranberries.

Provided by Annacia

Categories Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 16

Mexican Chocolate Cake With Dried Cranberries image

Steps:

Position a rack in the middle of the oven and preheat to 350°F (175°C).
Butter and flour a 12-cup (1.5-L) Bundt pan or 9-inch (22.5-cm) angel food cake pan. Melt the butter over moderately low heat, then whisk in cocoa.
Add water and coffee and whisk until smooth. Remove from heat and let cool.
Whisk in the sugar, eggs, buttermilk, and vanilla.
Sift together flour, baking soda, cinnamon and salt.
Add the cocoa mixture and whisk until just combined.
Whisk in the cranberries.
Pour the batter into the cake pan and bake cake until a toothpick inserted into the centre of the cake comes out clean, 45 - 55 minutes.
Cool the cake in the pan on a rack for 10 minutes, then loosen the edges with a thin knife and invert onto a plate.
Let cool.
For the glaze, bring the cream to a boil in a small pot.
Remove from the heat and add the chocolate, stirring until smooth.
Spoon the glaze over the top of the cake, letting it run down the sides.
Keeps well for 3 days tightly wrapped. Freeze for longer storage.

Nutrition Facts : Calories 494.3, Fat 24.8, SaturatedFat 15.2, Cholesterol 107.9, Sodium 286.9, Carbohydrate 65.5, Fiber 2.6, Sugar 42.5, Protein 5.6

Ingredients

1 cup unsalted butter
1/2 cup dutch-process unsweetened cocoa powder
1 tablespoon instant coffee
3/4 cup water
1 cup sugar
1 cup packed brown sugar
2 large eggs
1/2 cup sour cream or 1/2 cup plain yogurt
1 tablespoon pure vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup dried cranberries
1/2 cup whipping cream
3 ounces bittersweet chocolate, finely chopped

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Mexican Cranberries Recipes

CRANBERRY SAUCE SALSA

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I have always loved the sweet/hot/salty combo thing. This recipe combines some unusual flavors with excellent results.

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