Cranberry Salsa

A delicious twist on traditional cranberry sauce, this cranberry salsa makes a great dip for chips or topping on chicken fajitas.

Cranberry SalsaDisclosure: I am a member of the Cranberry Bog Blogger Team. I received fresh cranberries mentioned in this post. I was not compensated for writing this post. Opinions are my own.

I eat seasonally, and right now I’m all about  cranberries! While Coastal North Carolina is  home to NO cranberry bogs, the North East provides an abundance of these gems to markets all around the country from September through the holiday season. I love using ’em to change up my meals with a fun, seasonal twist. For example, the chicken fajitas I make all summer long are served with a tomato salsa. Now that it’s fall, I serve the same chicken fajitas but with a sweet and spicy cranberry sauce. Who knew cranberries would make such an amazing salsa? This rocked at my  dinner party several weeks ago. I’ve made it twice since then; it’s that good!

The recipe  is below. It’s made with a tad less sugar  than traditional cranberry sauce (one teaspoon less per serving). This may not sound like much of a savings, but if you reduce the sugar in foods throughout the day, it adds up! I don’t know about you, but I find it challenging staying within the American Heart Associations recommendations of  6 teaspoons of sugar daily for women. (I typically use sugar in coffee, leaving little to none left for the sugar in some of my favorite foods like sweet potato casserole, pumpkin bread, and cranberry nut bread.) If I can reduce the sugar in some of my favorite foods without negatively affecting the taste, I’m all in!

Enjoy cranberry season  in a new and different way with cranberry salsa. cranberry salsa

 

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Cranberry Salsa

Cranberry Salsa

A twist to cranberry sauce with less sugar and more spice.

  • Author: Diane Boyd
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 20
  • Category: sauce
  • Cuisine: Mexican

Ingredients

• 1 cup water

• 1/2 cup sugar

1/4 cup Truvia Nectar

• 12 ounces fresh cranberries

• 1 jalapena pepper, chopped

• 2 tablespoons semi-dried cilantro, plus more for garnish

• 1/4 teaspoon cumin

• green onion, sliced

• juice of one half lime

Instructions

• Combine water , sugar and Truvia Nectar sugar  in a medium saucepan. Bring to a boil over medium heat.

• Add cranberries and return to a boil. Gently boil for 10 minutes without stirring .  Pour into a glass mixing bowl and add remaining ingredients.

• Cool at room temperature. Serve or refrigerate for later.

Notes

Best served at room temperature. One serving = 2 tablespoons. If using sugar soley to sweeten, use one cup sugar and omit the Truvia Nectar.;

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 40
  • Sugar: 6 grams
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 10 grams
  • Fiber: 1 gram
  • Protein: 0
  • Cholesterol: 0

 

Cranberry Shrub

A cranberry shrub served over ice, and topped off with sparkling water is the go to holiday beverage for those commited to health  and fitness goals. Cranberry ShrubIf you’re like me, you make fresh cranberry sauce once a year. If there happens to be any leftover, it’s sinful to waste. Adding it to turkey sandwiches is a plus, and this year I’m expanding my cranberry inspiration by making cranberry shrubs.

My first attempt at making a  shrub was three years ago when I made this strawberry mint shrub following the simple  template for the beverage: one part fruit, one part sugar and one part vinegar. If you have leftover cranberry sauce after Thanksgiving, you already have the first two ingredients!  All that’s necessary is the addition of vinegar (the so called star of the shrub). Now at first glance you might think this is a sugar bomb, but it  absoulutely is not! You eventually strain off the cranberry sauce. I did not send this off to a lab, but my best guess is there still is a good bit of sugar remaining in the cranberry sauce (yes, I tasted it. It was vinegary, but also had some sweetness.) This cranberry shrub has some of the cranberry flavor, without a heaping amount of sugar. It’s fat free, cholesterol free, saturated fat free. Plus, there is no alcohol, which by the way , is more calorie dense (per gram) than sugar. 

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Cranberry Shrub

Cranberry Shrub is a terrific mocktail.

A cranberry shrub served over ice, and topped off with sparkling water is the go to holiday beverage for those commited to health  and fitness goals.

  • Author: Diane Boyd
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4

Ingredients

  • 1 cup cranberry sauce
  • 1 cup apple cider vinegar
  • ice
  • 24 ounces sparkling water
  • one dozen fresh cranberries

Instructions

Place cranberry sauce in a glass container. Pour vinegar overtop. Cover and refrigerate overnight. After at least eight hours, strain cranberry mixture by pouring into a container through a cheese cloth or paper filter. To make each serving, add ice to glass. Pour 2 ounces of cranberry shrub on top of ice. Finish with 6  ounces sparlking water.  Garnish each glass with fresh cranberries.

Nutrition

  • Serving Size: 8 oz.
  • Calories: 40
  • Sugar: trace
  • Sodium: trace
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 10 grams
  • Fiber: 0
  • Protein: 0
  • Cholesterol: 0

 

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