reen onions, jalapeno, vinegar and cranberry sauce in a medium sized
Combine all ingredients in a non-reactive medium saucepan, bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until thickened, stirring frequently.
Ladle salsa into hot half-pint jars, leaving 1/2 inch headspace.
Process 20 minutes in a boiling water bath.
For Cranberry Salad Dressing: Combine 1/2 cup cranberry salsa, 1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 clove garlic (minced), salt and pepper to taste. Whisk or shake well to blend. Makes 3/4 cup.
dd this mixture to the cranberry mixture and mix well to
br>Serve with Brandied Pear-Cranberry Salsa.
Makes 8 servings.
efrigerate for 2 hours.
Salsa: In a bowl, mix berries
To prepare the salsa: Pulse the cranberries in a
Combine tomatoes, cranberry sauce, green onion, jalapeno pepper, lime juice, sugar, salt and pepper in medium-size bowl. Transfer half of the mixture to the container of a food processor. Pulse with on-off motion until mixture reaches the consistency of a thick sauce.
Add sauce in blender back to mixture in bowl. Stir to combine.
Refrigerate, covered, until ready to serve.
Grate a small amount of orange peel into a bowl. Cut membrane away from the orange slices. Cut the slices in half and put in bowl. Squeeze the orange membrane to get juice. Add to bowl. Add the whole cranberry sauce and stir until mixed. Good with any kind of meat.
nd top with Mango Salsa.
Mango Salsa: In a medium bowl
In a large nonstick skillet, saute chicken in oil until browned on both sides. In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10 to 15 minutes or until chicken juices run clear. Serve over couscous. Sprinkle with almonds. Makes 4 servings.
Cut croissants in half, length-wise.
Slather 1/4 of the cranberry sauce on one side of a croissant and 1/4 of the mayonnaise on the other half.
Layer the sandwich with 1/4th of the turkey, a slice of cheese, lettuce and tomato.
Cut in half and serve.
o soft peaks. Fold into cranberry mixture.
Turn into crust
astry blender.
Add the salsa, beating 3 minutes with an
To Make Cranberry Puree: Combine 1 cup of
In a medium bowl combine cranberry sauce and barbecue sauce. Pour
For the Salsa (yields about 3 cups):
Discard soaking water.
Drain and rinse beans.
Add fresh water to cover 1 1/2-inches.
Add vegetables, cumin, bay leaf and oregano.
Simmer slowly 3 1/2 hours or until tender, adding more water as necessary.
Keep covered.
Should be liquidy.
Add salt and pepper flakes at end to taste.
Serve over rice with a dollop of sour cream and/or salsa.
Serves 8 to 10 as a main dish with side salad.
For side dish or for fewer servings, halve recipe.
Pour green tomatillo salsa in a saucer and cook
Whenever I make this recipe adding salsa that's has more heat
and mix well.
Add salsa and mix well.
Season