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Spicy Cranberry Salsa

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  • Prep Time 20 min
  • Total Time 60 min
  • Servings 4

Add some spice to a classic Thanksgiving side dish with this Tex-Mex transformation that calls for chilies, lime and cilantro to liven up the sweetened berries.

Angie McGowan Recipe by Angie McGowan
October 23, 2012

Ingredients

1
bag (12 oz) fresh or frozen cranberries (3 cups)
1/2
cup packed brown sugar
1
cup water
1
can (4 oz) Old El Paso™ chopped green chiles
1
teaspoon grated lime peel
2
tablespoons chopped fresh cilantro
Fresh cilantro sprig, if desired

Directions

  • 1 In 2-quart saucepan, stir together cranberries, brown sugar, water, green chiles and lime peel. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until cranberries begin to burst and mixture has thickened slightly.
  • 2 Remove from heat; stir in chopped cilantro. Cool completely (salsa will continue to thicken as it cools). Store covered in refrigerator. Serve salsa chilled or at room temperature. Garnish with cilantro sprig.

Expert Tips

The cilantro can be omitted, or substitute Italian (flat-leaf) parsley.

Serve the salsa as a condiment with turkey, chicken or pork…or serve it as an appetizer with tortilla chips.

Nutrition Information

No nutrition information available for this recipe.

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