Jump to content
bksmithey

Spicy Cranberry Salsa

Recommended Posts

Got this recipe from a friend many years ago, and have made it for the big meal days every year since then. I usually triple the recipe so there's plenty left over.

 

Spicy Cranberry Salsa

makes about 3 cups

 

1 orange

2 heaping tbsp. peeled, finely minced ginger

1/2 c. + 2 tbsp. sugar

3/4 c. water

12 oz. fresh cranberries (1 pkg.)

2 limes, juiced

1/2 bunch cilantro, chopped

4 serrano chiles, seeded and chopped

1 1/2 tbsp. rum

 

Zest orange. Finely chop zest, combine with ginger, 1/2 c. sugar, and water in saucepan. Simmer over medium heat.

 

Blend cranberries in food processor until finely chopped, place in ceramic or metal bowl.

 

When saucepan contents have reduced to a thick syrup, add to cranberries.

 

Juice orange and add to cranberries, along with lime juice, 2 tbsp. sugar, cilantro, chiles, and rum.

 

Chill until ready to serve.

 

 

Use just as you would any other cranberry sauce -- for me, that means load your plate, and then cover everything with cranberry salsa.

Share this post


Link to post
Share on other sites

Yum yum yum yum yum.

 

I used to make a cranberry relish that included onions, cloves, oranges and lots of spices. Also, yum yum yum yum yum.

 

The same cookbook has a recipe for Carmel Spiced Pear Butter. Again with the yum thing...

Share this post


Link to post
Share on other sites

1 bag cranberries

12 oz framboise

1/2 cup sugar

1/2 cup finely chopped candied ginger

 

boil until cranberies pop & split

 

 

 

The sauce that I have been making for years:

 

2-3 bags cranberries

orange

1/2 orange peel

chopped walnuts

sugar

maple syrup

Grand Mariner

 

Blend.

Chill overnight.

Share this post


Link to post
Share on other sites
I'm assuming you mean the recipe from Imbibe that cowbwoy mentioned ... can somebody post that recipe?
No, Cowboy's recipe. The one with the orange. My mom makes a similar one but with pecans. Walnuts can sometimes impart that musky-dusty taste.

 

Mom's

1 bag cranberries

1 can crushed pineapple

2 oranges, (section the meat & zest peels)

1-1/2 cups pecans

1 cup sugar

 

Run all through processor until minced.

Share this post


Link to post
Share on other sites

Making the grocery list reminded me of this thread, thought I'd give it a bump for those who may not have seen it last year. Time to get busy with those cranberries!

Share this post


Link to post
Share on other sites

I was just looking at this yesterday, since I've been assigned the cranberry side by our group of friends. I'm thinking a little splash of the right absinthe wouldn't hurt this at all. Maybe Nouvelle Orleans? BTW, the standard recipe yields 3 cups? Tripled is 9 cups?

Share this post


Link to post
Share on other sites
Making the grocery list reminded me of this thread, thought I'd give it a bump for those who may not have seen it last year. Time to get busy with those cranberries!

 

Excellent, Thank you...

Share this post


Link to post
Share on other sites
BTW, the standard recipe yields 3 cups? Tripled is 9 cups?

That's right. The ingredient measurements posted above makes 3 cups, so I triple the whole thing to make 9 cups. Easily feeds two families with leftovers for a couple of days.

Share this post


Link to post
Share on other sites

When I saw fpb's comment about being assigned cranberries for his dinner, my first thought was how popular he'd be if he showed up with a bottle of Leopold Bros Cranberry :) Good stuff!

Share this post


Link to post
Share on other sites

Just need Prosecco, fill the flute with a bit of room, and add 1 oz cranberry liqueur. It's a very popular cocktail at quite a few bars in Denver around the holidays.

Share this post


Link to post
Share on other sites

Yes, it's quite tasty stuff.

 

As is the Cherry Cordial that the bartender invented when Lindsey and I were doing a tasting.

 

1/2 Leopold Cherry Liqueur

1/2 Godiva chocolate liqueur

 

It literrally tastes exactly like those chocolate covered cherries with the liquor in them. Great after dinner treat!

Share this post


Link to post
Share on other sites

Just finished this salsa. Instead of the rum, I used about a tablespoon and 1/4, per batch of leopold's #16. It has real bright anise aromatics, unlouched, and the pisco base plays right in to this. Gives the salsa a real nice lift, and that "what is that?" dimension.

 

Can't wait to see how the rest of the kids respond to this!

Share this post


Link to post
Share on other sites

As a safety position, I also made some basic cranberry sauce. NOT NECESSARY! The salsa was an unequivocal hit. Everyone went home with some. I've got just enough left for the leftovers I'll have tomorrow. Thanks for the recipe bk!

Share this post


Link to post
Share on other sites

Glad it went over well, and thanks for the update on the absinthe-for-rum replacement. I'll definitely try that in at least part of the batch that I'll probably be making at Christmas :cheers:

Share this post


Link to post
Share on other sites
Bump. This is worth knowing about.

 

Thanks fingerpickinblue, I've gone through the archives and scanned what interested me but, seriously, there is just way too much good stuff for a new person to catch it all.

 

I'm going to check this out tonight. We're going to a friends for Thanksgiving and this looks like something everyone would like.

Share this post


Link to post
Share on other sites

I jellied a bag of cranberries today (ginger, two oranges, sugar and half a box of pectin) to go with some gingerbread. I may have to pick up a second bag to try with some absinthe! That sounds like something that could really rock!

Share this post


Link to post
Share on other sites

Thanks FPB, I should have remembered to bump this. Made a triple batch again this year, I think my serranos were weak, not as spicy as usual, but a nice ginger kick! And I forgot about your absinthe-for-rum substitution, arrrgh! Next year :cheers:

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×