Cranberry Orange Salsa
No ratings yet
Ingredients 11 ingredients
- 2 navel oranges
- 1 small white onion -- quartered
- Dips
- 1/4 teaspoon ground cinnamon
- 1 jalapeno chile -- minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 tablespoons sugar
- Cut
- 2 cups fresh or frozen cranberries
- Chop
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Scrub oranges, rinse well and pat dry. Cut each orange into 8 wedges. In food processor, coarsely chop oranges and onion by pulsing. Add cranberries and pulse until all ingredients are finely chopped. Transfer to bowl. Add chile, sugar, cumin, cinnamon and salt. Stir to mix well. Set aside at room temperature about 30 minutes to let flavors blend.
- Makes 4 cups.
- (Adapted from "50 Best Salsas & Dips" by Jane Kirby, Broadway Books.)
- From "Amanda Helstrom"
Plating
Cookware for this recipe
-
Mixing bowl
-
Blender
-
Food processor
-
Chef's knife
-
Cutting board
-
Wooden spoon