Cranberry Salsa Will 
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cranberry salsa www.cooking-mexican-recipes.com
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This cranberry salsa has a nice combination of hot and sweet flavors that go extremely well together.

The addition of apples and oranges add to the light fruity flavor.

Try this cranberry recipe next Thanksgiving, Christmas or anytime you feel like you need a little heat to liven things up.


Firey Cranberry Salsa



Ingredients:

  • 3 cups fresh cranberries
  • 1 cup water
  • 3/4 cup sugar
  • 2 jalapeno chiles, roasted, peeled, seeded, finely chopped
  • 2 Tbs. red onion, finely chopped>
  • 3/4 tsp. cinnamon
  • 1 Tbs. honey
  • 1/2 cup orange juice
  • 1 Tbs. orange zest
  • 1 orange, peeled and chopped
  • 1 sweet apple, peeled, cored, and chopped into small chunks
  • 2 Tbs. cilantro, washed and chopped


Directions:

Place jalapenos on a cookie sheet and roast in a 450 degree oven for 8 to 10 minutes, turning once during cooking. Remove peppers to a paper bag. Seal bag and let peppers sit for 10 minutes.

Once cool enough to touch, carefully peel the skin from the pepper and cut off stem end. Cut out the seeds and chop fine. Remember to wash your hands with soap and water after handling peppers.

In a sauce pan add the cranberries, water and sugar. Cook over medium heat for about 5 to 6 minutes. You should hear the cranberries pop. Mash slightly and let cool 10 minutes.

Add the rest of the ingredients to the sauce pan and stir well. Cool and store in the refrigerator.

Serve cranberry salsa with tortilla chips or with turkey, chicken or even fish. Makes about 2 1/2 cups.

Try Our Other Salsa Recipes

Vegetable Salsas

Shrimp Salsa
Basic Pico De Gallo
Carrot Pico De Gallo
Easy Tomato Salsa

Fruit Salsas

Mango Salsa
Pineapple Salsa
Cantaloupe Salsa 

Home for Cranberry Salsa Recipes 

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Testimonials

Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 
Massachusetts



Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York


I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia


Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia


Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California


THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte


WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.


Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California