Spicy Cranberry Salsa

  • Prep 20 min
  • Total 60 min
  • Servings 4

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

Steps

  • 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.

  • The cilantro can be omitted or substituted with Italian (flat-leaf) parsley.
  • Serve your cranberry cilantro salsa as a condiment with turkey, chicken or pork, or serve it as an appetizer with tortilla chips.

Nutrition Facts are not available for this recipe
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