Spring Hill Ranch's Cranberry Sauce and Salsa

Wiley P

By
@WileyP

2 questions for ya: First, are you still using that boring canned cranberry sauce with your holiday turkey? And how would you like a quick and easy recipe for really top-notch cranberry sauce that (with the addition of just a few ingredients) becomes a fabulous holiday salsa? Well, here they are! Real cranberry sauce like my mother used to make every year *plus* a way to turn it into a sparkling salsa that adds that masterful touch to turkey, chicken, pork all year 'round.


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Comments:

Serves:

8-12

Prep:

5 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

FOR THE CRANBERRY SAUCE:

1 c
good water
1 c
granulated white sugar
3/4 lb
fresh cranberries (or a 12-ounce package of frozen cranberries)

TO TRANSFORM IT INTO CRANBERRY SALSA:

2 medium
jalapeƱos, seeded and diced
1 Tbsp
chopped fresh cilantro (or 1 teaspoon dried cilantro flakes)
1/2 tsp
ground cumin (freshly ground if possible - it does make a difference!)
2
green onions, thinly sliced
1 pinch
ground cinnamon
1 Tbsp
fresh lime juice

Directions Step-By-Step

1
In a medium saucepan over medium high heat, combine the water and sugar. Bring it to a boil, being sure all the sugar dissolves. Add the cranberries and return the pan to a boil. (You might begin hearing the berries begin to "pop".)
Reduce the heat slightly and simmer for 10 minutes without stirring. Pour the sauce into a bowl and allow it to cool. Cover and refrigerate it until it's time to serve.
2
To make the sauce into salsa: Once cooled, add the jalapeƱos, cilantro, cumin, green onions, cinnamon and lime juice and mix lightly. Refrigerate for at least 4 hours to allow the flavors to fester, stirring before serving. Serve chilled or at room temperature.

About this Recipe

Main Ingredient: Fruit
Regional Style: Southwestern