Cal-Mex Cranberry Salsa
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
3 cups
- Serves:
- 6
ingredients
- 1 lb fresh cranberries
- 1 cup sugar
- 2 teaspoons grated orange zest
- 3 granny smith apples, diced
- 3 oranges
- 2 serrano chilies, diced
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh scallion, chopped
directions
- Peel, seed and dice the orange sections.
- Finely chop the cranberries in a food processor or by hand.
- Combine orange pieces and cranberries in a bowl and mix in the other ingredients.
- Set aside at room temperature for one hour and then chill until ready to serve.
- Keeps refrigerated about 3 days.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.