Stokes Cranberry Sauce

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1. Measure out 1 ½ cups of cranberry sauce into a bowl. It can be still warm from being freshly made or it can be chilled. 2. Mix the cranberry sauce with the green chiles, cilantro, green onions, and lime juice. Stir together, and chill in the refrigerator for at least 30 minutes. As the salsa chills, it will thicken and the flavors will do.

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Instructions. Step 1- Chop cranberries - Add cranberries to your food processor and pulse until they are diced into small pieces. Don't puree them. You want to have some little pieces of cranberries to maintain that salsa texture. Step 2 - Sugar cranberries - Sprinkle cranberries with sugar and stir together.

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The same goes for other sour ingredients, as in a cranberry-tomatillo salsa recipe, which relies on the tangy diminutive green fruit essential for salsa verde. You can also skip the lime juice in.

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Slice the jalapeño pepper in half, remove the ribs and seeds, and chop the pepper into a few pieces. (You can add back some seeds if you'd like it spicy.) Place both in the bowl of a food processor and pulse several times to chop. Add the cranberries, lime juice, sugar, cilantro, and salt.

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Go ahead and try it, everyone is going to love it! Blend ingredients together: In a food processor add the cranberries, apple, green onions, cilantro, jalapeño, sugar, apple cider vinegar, and juice of one lime. Then, pulse until coarsely chopped. Top and serve: Serve over softened cream cheese.

5.5 oz. Canned Cranberry Juice Cocktail 48/Case

Bring to a boil; then reduce heat slightly and simmer mixture for 25 minutes, stirring occasionally to prevent scorching. 3. Ladle hot mixture into clean, hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space if needed. Wipe rims of jars with a damp paper towel; apply two-piece metal canning lids.

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Make sure to use fresh cranberries and not canned for this recipe. They'll chop up easily in a food processor and gives the salsa a fresh, tart flavor. Remove the seeds of the jalapeño before tossing in the food processor. The seeds are where the heat lives, so you'll want to tame that down a little.

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Place the cranberries, green onions, sugar, cilantro leaves, lime juice, jalapeno and salt in the bowl of a food processor. Pulse until the ingredients are finely chopped. Transfer the cranberry mixture to an airtight container, and refrigerate for a minimum of one hour. It's best to let it sit for 4-8 hours for maximum flavor.

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Our Cranberry Salsa combines fresh cranberries, orange, lime, and sugar with fresh ginger, scallions, cilantro, spices, and jalapenos. It's fantastic served over cream cheese or simply as a dip for crackers and chips. Yield: 10 servings 1 x. Prep: 15 minutes plus overnight Total: 15 minutes plus overnight. Pin for Later Rate Recipe Print Save.

Cranberry Salsa is an amazing holiday appetizer that is pretty taste

Step 1. In a medium bowl, combine cranberry sauce, tomatoes, onion, cilantro, jalapeno, garlic, lime zest and juice, chili powder, cumin and cayenne and stir to combine. Season with salt and pepper to taste. Step 2. Allow to rest for at least 30 minutes so the flavors can meld. Serve with enchilada pie or with a bowl of tortilla chips.

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Combine lime juice (about 2 tablespoons) and sugar in a small bowl. Add cranberries, green onions, cilantro and jalapeno to a food processor. Pulse a couple of times to break up the cranberries. Add sugar mixture and pulse a few more times. Stir in salt to taste and refrigerate at least 1 hour before serving.

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Place cranberries in a food processor or blender; pulse until finely chopped but not mushy. Place crushed cranberries in a bowl; mix together with green onions, jalapeños, cilantro leaves, and ginger. Pour lemon juice and sugar over and stir together. Cover with plastic wrap and refrigerate and allow flavors to develop.

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Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and.

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Chill for 30 minutes. Transfer the salsa to the refrigerator to chill for at least 30 minutes or until ready to serve. This allows time for the cranberries to macerate and work their magic. During this process, the cranberries soften, release their juices and absorb the flavors around them.

This fresh cranberry salsa recipe is loaded with jalapeño, lime juice

Instructions. In a mini food processor, pulse cranberries 2-3 times. Scrape sides and add pineapple, pulsing 2-4 times more until desired consistency is reached. Scoop cranberry mixture into a bowl and add all other ingredients, stirring to combine. Serve immediately or refrigerate, covered, for up to 3 days.

Stokes Cranberry Sauce

2 teaspoons salt. 1 cup sugar. 4 Tablespoons honey. 8 cups whole cranberries (can be thawed from frozen) Instructions: If you're going to put this up, wash enough jars for about 5 pints (plus an extra just in case) and place them on a rack in a large heavy pot. Fill with water up to the level of the jars.