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Spicy Cranberry Salsa


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#1 bksmithey

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Posted 26 November 2008 - 02:48 PM

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.

#2 MMarking

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Posted 26 November 2008 - 05:53 PM

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...
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#3 cowbwoy

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Posted 26 November 2008 - 06:21 PM

Yum!

I'm making the cranbeery relish from the new imbibe, it uses framboise lambic, I bought 750 so I have some to drink too!
Gren mwe fret!

#4 Absomphe

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Posted 26 November 2008 - 07:23 PM

Yum yum yum yum yum.


Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#5 cowbwoy

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Posted 27 November 2008 - 09:26 PM

I used the St Louis Framboise that I believe is back sweetened, it makes for a wonderful combination with the cranberries and candied ginger!
Gren mwe fret!

#6 elfnmagik

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Posted 01 December 2008 - 08:42 AM

BTW, chopped pecans are a must in this recipe.
"I really like depriving myself of things. It's fun! Very monastic." - Kosmo

#7 bksmithey

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Posted 01 December 2008 - 07:17 PM

I'm assuming you mean the recipe from Imbibe that cowbwoy mentioned ... can somebody post that recipe?

#8 cowbwoy

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Posted 02 December 2008 - 05:25 AM

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.
Gren mwe fret!

#9 elfnmagik

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Posted 02 December 2008 - 07:34 AM

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.
"I really like depriving myself of things. It's fun! Very monastic." - Kosmo

#10 cowbwoy

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Posted 02 December 2008 - 08:15 PM

I might have to play with that, looks wonderful!
Gren mwe fret!

#11 elfnmagik

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Posted 03 December 2008 - 05:18 AM

It's a no-brainer fo sho.
"I really like depriving myself of things. It's fun! Very monastic." - Kosmo

#12 bksmithey

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Posted 24 November 2009 - 06:33 AM

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!

#13 fingerpickinblue

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Posted 24 November 2009 - 06:59 AM

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?
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#14 oglala56

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Posted 24 November 2009 - 07:50 AM

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...
"Everything is on its way to somewhere" (Albert Einstein)

#15 bksmithey

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Posted 24 November 2009 - 08:46 AM

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.

#16 leopold

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Posted 24 November 2009 - 09:03 AM

Needs an ounce of our New England Cranberry Liqueur, bksmithey. Just sayin'.

#17 bksmithey

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Posted 24 November 2009 - 09:22 AM

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!

#18 leopold

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Posted 24 November 2009 - 10:08 AM

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.

#19 Brian Robinson

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Posted 24 November 2009 - 10:39 AM

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!
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#20 fingerpickinblue

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Posted 26 November 2009 - 10:29 AM

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!
blind man see her, dumb man call her name - Ed Bell

#21 fingerpickinblue

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Posted 26 November 2009 - 07:06 PM

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!
blind man see her, dumb man call her name - Ed Bell

#22 bksmithey

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Posted 27 November 2009 - 06:45 AM

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:

#23 fingerpickinblue

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Posted 24 November 2010 - 08:16 AM

Bump. This is worth knowing about.
blind man see her, dumb man call her name - Ed Bell

#24 Ryan Nikkel

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Posted 24 November 2010 - 08:24 AM

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.
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#25 density

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Posted 26 November 2010 - 12:46 PM

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!
Sorry, I was never good at short answer.


#26 bksmithey

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Posted 29 November 2010 - 05:45 PM

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:

#27 Jay

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Posted 29 November 2010 - 06:55 PM

This sounds tasty as a raindrop. Thanks Brian for the recipe (and FPB for the alternate ending)!

#28 fingerpickinblue

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Posted 29 November 2010 - 07:02 PM

Some call that a "happy ending"! :twitchsmile:
blind man see her, dumb man call her name - Ed Bell

#29 fingerpickinblue

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Posted 17 November 2011 - 06:55 PM

Bump again. BK, thanx as always. :dribble:
blind man see her, dumb man call her name - Ed Bell

#30 Hedonmonkey

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Posted 27 October 2012 - 02:21 PM

Bump. This is worth knowing about.

Bump again. BK, thanx as always. :dribble:

Bump X3. Again, thanks.

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