Cranberry Orange Salsa is the perfect complement to my southwest-inspired 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.
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.
If I have leftover of this recipe I can serve it with fish tacos, a turkey version of this poutine recipe or any roast chicken dinner.
Ingredients
Chiles play a role in each dish on my complete gluten free turkey menu. That menu includes three types of chiles; fresh Anaheim, fresh poblano and dried anchos. In this salsa recipe I roast a red pepper and a poblano chile for more depth of flavour.
- red pepper
- poblano chile
- sugar
- orange juice
- fresh cranberries
- hazelnuts
- orange zest
- cilantro
See recipe card for exact amounts.
Chile Know How
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 a regular martini glass or an oversized martini glass if there's a crowd. Look around and use any unique dishes you have in the back of your cupboard.
What do you have to say about cranberry sauce? Let me know in the comments below.
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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 roasted hazelnuts* chopped
- 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.
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