Spicy Cranberry Salsa


Looking for a spicy version of cranberry sauce?


Spicy Cranberry Salsa


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


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.

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.

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