Cranberry Orange Salsa is the perfect complement to my southwest turkey dinner. Salsa can be fresh or cooked, chunky or smooth, hot or mild. This salsa recipe is not tomato based and it is not your typical cranberry sauce. What it is, is AMAZING!
This unique salsa has a bright, fresh taste from orange juice and lots of zest. It gets a slight zing and depth from one roasted poblano chile, and a delightful crunch from roasted hazelnuts. It's an essential part of my annual turkey dinner menu.
Ingredients
Chiles play a role in each dish of my annual turkey feast. That menu includes three types of chiles; fresh Anaheim, fresh poblano and dried anchos. This salsa has a roasted red pepper and poblano chile that give it more depth of flavour.
- red bell pepper
- poblano chile
- sugar
- orange juice
- fresh cranberries
- hazelnuts
- orange zest
- cilantro
See recipe card for exact amounts.
Know Your Chiles
The variety of chiles available at the grocery store is ever increasing so it's easier now to find beautiful, dark green poblano chiles. If you don't use the same chiles often it can be hard to remember what each kind looks like.
My trick to help remember is to write the words fresh or dried with each chile on my grocery list. That way if the sign at the grocery store is incorrect (yes, it's a problem) I'm confident I can find the right one.
Another hack is to do a quick search of Google images to see them.
Get The Tools
For a gourmet presentation I like to serve this cranberry salsa in an oversized martini glass. Look around and use any unique dishes or over sized glasses you have.
Top Tip: Ideas for Leftovers
Use leftover cranberry salsa on fish tacos, a turkey version of poutine or any roast chicken dinner. It's so delicious you might just have to make this recipe again.
Cranberry Orange Salsa
Ingredients
- 1 red pepper
- 1 fresh poblano chile
- ½ cup sugar
- ¼ cup orange juice
- 2 cups cranberries coarsely chopped
- ¼ cup hazelnuts ,toasted and chopped (see note)
- 2 tablespoon grated orange zest
- ⅓ cup chopped cilantro
Instructions
- Char red pepper and poblano chile over a gas flame or under the broiler until black on all sides. Place in a plastic bag and steam for 10 minutes. Peel blackened skin off, seed and chop.
- Put cranberries in a medium bowl.
- Combine sugar and orange juice in small saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Pour over cranberries.
- Add red pepper, poblano chile, hazelnuts and orange zest. Stir to combine. Can be made 1 day in advance. Cover and refrigerate.
- Stir in cilantro and serve.
Notes
Nutrition
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Cinde Little
I'm making this today and I know it is the perfect complement to my southwestern turkey, stuffing and gravy. If this recipe intrigues you, try it!