Recipes: Cranberry Salsa and Sauce

*Recipes courtesy of Whole Foods*

Cranberry Salsa Recipe

 Ingredients:

  • 1- 1/2 cups of fresh cranberries
  • 1/2 an apple, peeled and cored
  • Chopped Serrano or jalapeno chili to taste (about a half a chili, but taste for desired heat)
  • 4 Tbsp. sugar
  • Zest of one orange
  • 2 Tbsp. chopped fresh cilantro
  • Dash of lime or lemon juice
  • Dash of salt

Method:

Either grind cranberries and apple together in a grinder, or pulse in a food processor until coarsely shredded, around 10 short pulses.

Combine shredded cranberries, orange zest, chili, and sugar in a medium bowl. Let sit 15 minutes for the cranberries to macerate (soften in the sugar). Add cilantro, lime juice, and salt to taste.

Serve with your favorite tortilla chip or pita chip.

Yield: Makes a little less than 2 cups.

Orange-Cranberry Sauce

Makes about 2- 1/4 cups / Tart condiment with roasted turkey

Ingredients:

  • 3/4 cup sugar
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1 (12 ounces) package fresh or frozen cranberries
  • 1 tablespoon grated orange zest or orange peel cut into very thin strips (no white part)

Method:

Combine sugar, water and orange juice in a medium saucepan. Bring to a boil and add cranberries. Return to a boil. Reduce heat and boil gently 10 minutes, stirring occasionally. Stir in orange zest or peel, cover and cool completely at room temperature. Refrigerate until serving time.

Nutritional Info:

Per Serving: 90 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 23g carbohydrate (1g dietary fiber, 21g sugar), 0g protein

“Retro” Cranberry Sauce Mold

 Suggestion:  Make the night before.

Ingredients:

  • 1 LB  fresh cranberries/ approx. 4 cups
  • 1/4 C  fresh squeezed orange juice
  • 1/4 C  100% cranberry juice, (not cocktail juice)
  • 1 C  honey

Method:                      

Wash and discard of soft or wrinkled cranberries.

Combine orange juice, cranberry juice and honey in 2 qt saucepan.

Cook over med. high heat, bring to a boil.

Then reduce heat to medium-low and simmer 5-8 min.

Add cranberries, cook 15 min. Stirring occasionally, until the cranberries burst, and mixture thickens.

NOTE: DO NOT COOK OVER 15 min. as the pectin will start to break down, and the sauce will not set.

Remove from heat. Cool 5 min.

Spoon cranberry sauce into a 3 cup mold or bundt pan

Chill in refrigerator overnight is best. (Minimum of 6 hrs.)

To UN-MOLD:

Run a warm knife around edges and immerse bottom in hot water 10-15 seconds and turn upside down on plate, or serving dish.

Serve:

Fill center with your favorite fruit-dip, cottage cheese or whipped cream.

This makes for great eye appeal, and presentation to your table.