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Shannon's Killer Cranberry Salsa
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Difficulty: Easy
1 (16oz) can whole cranberry sauce
½-1 c. chopped mild peppers (hot peppers can be substituted)
1 c. Madeira wine
1 lemon zest
Remainder of lemon, thinly sliced (optional)
3 c. blanched peeled tomatoes, pressed. Discard liquid and seeds, then dice flesh.
½ tbsp. salt
1/2 c. sugar
¼ - ½ c. fresh cilantro (to taste)
½ red onion (to taste)
Small amt fresh peeled and grated ginger (small to medium tuber)
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Blanch and peel tomatoes
Combine all ingredients
Bring to boil, reduce heat
Simmer for 50 mins or until reduced. Will thicken as it cools.
Serve hot if desired (very yummy).
Serve as a dip with tortilla chips, as a garnish for meat, or over a bar of cream cheese with crackers.
Preserve by canning.
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Preparation Time: 1 hr 15 min |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Shannon Davidson
Georgia
United States |
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| This recipe has been viewed 2856 times. |
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