Skip to main content

Cranberry Salsa




About a week ago, the Mr. and I headed to the Texas Hill Country for a little get away.

It was a perfect weekend!

We went with some friend;

we shopped,

we ate,

we laughed,

and we listened to great music each night!

One of the places that we ate, served cranberry salsa and chips.

It was phenomenal!

I knew I wanted to make it for the holiday season . . . .

and with 8 bags of cranberries in my freezer, I knew I had enough ingredients!

The minute I see cranberries in the store, I start buying!

There are several great recipes that I like to make during this time of year, and this is one to add to the list!

The Mr. had the recipe on his phone,

but when I started to make the salsa, I didn't have the recipe.

But I remember reading it -- so I just started making it!
I mean, how hard can it possibly be?

While I didn't make it exactly like the recipe, it was pretty close,

and we all devoured it!

Here's the real recipe!  What I love about this is that you can adjust it according to your preference!

Cranberry Salsa

8 cups cranberries, fresh or frozen
3 oranges, with the zest cut off (I only used 1 orange)
2 jalapenos, seeded (I only used one)
2 cups sugar (I only used . . .one!)
cilantro, to taste

**If using frozen cranberries, allow to thaw a bit before chopping, it just makes it a wee bit easier!

In a food processor, add about 2 cups of cranberries and 1/2 cup of sugar and rough chop.

Place in a bowl.

To the food processor, add 2 cups of cranberries, the oranges, without the zest, 1/2 cup sugar and the jalapeno.  Rough chop.  Do not puree; you are wanting texture to your salsa.

Add this to the chopped cranberries in the bowl.  Stir and taste for the sugar content.

Add the remaining cranberries, the cilantro, and any additional sugar, if using, in the food processor and rough chop.

Add to the bowl of already chopped cranberries.

Stir well.

Taste for flavor balance, make any necessary changes that you'd prefer.

Chill for 30 minutes or longer.

Serve with homemade tortilla chips, sweet potato chips, or corn chips.
Labels:

Comments

Post a Comment

Popular posts from this blog

Charleston's Style Potato Soup

Love Charleston's! Love everything I ever eat at Charleston's. Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots. Love the carrots! Love the chicken fingers;  the best there are!  I rarely order them -- because it's not a healthy choice, but oh boy!  They're delish! Love the honey glazed croissant. L.O.V.E! Love the pork chops with smashed potatoes and glazed carrots. Love the potato soup! Seriously adore it! It's thick. It's simple. It's delicious! We don't have a Charleston's where we live. Boo hoo! Here's a close replica of Charleston's baked potato soup.  I found it at www.tastebook.com   I made some adjustments to the recipe.  Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients.  I made it and didn't tell my family what it was su
2 comments
Read more

Neiman Marcus' Chicken Tortilla Soup

 I've been to eat at Neiman Marcus one time. It was really good! "Everyone" talks about the Neiman Marcus cafe and the things they love from there. Because I've only been once, my variety of selection is limited! However, I have had lunch with friends that serve this Neiman Marcus soup recipe. It is so delicious that I wanted to pass it along to you! If your weather is like our weather, one day you're making soup and the next your grilling out! But because these are simple ingredients, you'll be able to throw it together in a moments notice! Neiman Marcus' Chicken Tortilla Soup 3-4 chicken breasts; cooked and shredded (or whole chicken;  cooked & shredded) olive oil 1 c onion, chopped 1 c bell pepper, chopped 1 c celery, chopped 1 c carrots, chopped 1/2 T minced garlic 2 t cumin 2 t coriander 1 t paprika 1 t red chili powder 1 T oregano 1/2 t cayenne (adjust to your taste) 1 28-oz can diced to
1 comment
Read more

Chicken and Artichoke Casserole

Picture from Cooking with Paula Deen ( . . .and aren't those cute dishes!) We first had this delicious casserole on Mother's Day while feasting at "Dining on Persimmon Hill," which is a restaurant at the National Cowboy and Western Heritage Museum in Oklahoma City, OK.  Side note --- if you have the chance to visit the Museum, please take advantage of the opportunity.  It is a wonderful experience!  And don't forget to eat at the museum restaurant.  It's delish! So back to the casserole.  After eating it we knew we had to find out the recipe!  The owner of the restaurant graciously shared her secret!  It's a Paula Deen; which means it's full of fat AND yummy flavor! This casserole is a hit with my cherubs and the Mr.  Also, whenever I make it for friends, they always want the recipe . . . maybe they're just being nice, I'm not sure!  When you look at the recipe, you might think it's a pain, but really, it is so easy!  Especial
Post a Comment
Read more