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The Turquoise Table

Kristin Schell

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in Recipe Collection

Cranberry Jalapeno Salsa

Don’t tell my mother, but I have the original Cranberry Salsa recipe. The one clipped from a newspaper long enough ago for the paper to be yellowed. True confession. For the past couple of years she has called frantically asking if I have the recipe copied down because she can’t find hers. I manage to pull it out of my memory er recipe box. It’s that good.

This delicious relish gladly replaced the tired old cranberry sauce at our home on Thanksgiving a very long time ago. In fact, I don’t remember a Thanksgiving without it. There is nothing not to love about this salsa. It’s perfect with the turkey, fabulous drizzled over cream cheese, it even stands alone on a Ritz. My brother goes gaga over this recipe so I make enough for the masses.

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Cranberry Jalapeno Salsa

Print Recipe

I have included the original measurements, but I actually quadruple this recipe. I think you will want to double it for sure. I’ve indicated my quadrupled measurements in parenthesis just as I did years ago on the original recipe clipping.

  • Author: Kristin Schell

Ingredients

  • (8)    2 cups cranberries
  • (1)    1/4 cup jalapeno peppers, chopped
  • (1)    1/4 cup finely chopped onions
  • (2)    1 cup fresh cilantro, chopped
  • (8)    2 Tablespoon fresh grated orange peel (I usually use clementines since they are plentiful this time of year)
  • (2)    1/2 cup sugar
  • (2)    1/2 tsp salt
  • (1)    1/4 tsp black pepper

Instructions

  1. In a large saucepan, cover cranberries with water and bring to a boil. Cook for 2 minutes. Remove from heat and drain cranberries. Add sugar while cranberries are hot. Stir to dissolve sugar. Add remaining ingredients and toss until combined. Leave at room temperature until cool and then refrigerate. Make this a day in advance … it’s best the two days after you make it.

Did you make this recipe?

Tag @kristinkschell on Instagram and hashtag it #frontyardpeople

 

Want more recipes? We’ve got you covered:

Sweet Tea Brined Grilled Chicken

Grilled Romaine Hearts

Grilled Romaine Salad

 

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Filed Under: Recipe Collection Tagged With: Christmas recipes, cranberry sauce, Favorite Thanksgiving recipes, jalapenos

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Comments

  1. Jessie says

    at

    Oh, yum! Thanks so much for sending me the link! This looks great. I bet the tart of the cranberries is really, really good with the heat from the peppers. Bookmarked!

    +Jessie
    a.k.a. The Hungry Mouse

  2. Barb says

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    Basic question–fresh or pickled jalapenos?

    • b says

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      Fresh

  3. Michelle Sankary says

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    LOVE the new look of the Schell Cafe!!! I made the salsa last year and it was so good–can’t wait to make it again! xo

  4. Penny says

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    Good! I can make it before we leave for TX and then enjoy it while we’re there! Thanks so much for sharing this with me! I’m going to bookmark it so I don’t lose it!!

    Have a great Thanksgiving! I look forward to more of your recipes!

  5. Karen G (Let There Be Food) says

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    I also made this. 🙂 The Schell Cafe was alive and well at my Thanksgiving. 🙂 It was quite good! I did use some Anaheim peppers along with my jalapeños. I’m excited to make turkey flautas and eat them with my leftover salsa! Thanks for the great recipes!

  6. SC Dodd says

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    Do you leave the carnberries whole?

    • Kristin says

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      Yes! Leave the cranberries whole. When you cook them, they will reduce down to make a gorgeous magenta sauce…there will still be some larger crannies that make great texture! I’m making Cranberry – Jalapeño Salsa today too! Happy Cooking and Thanksgiving. Kristin

      • SC Dodd says

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        Thanks- sorry for the spelling! Pressed enter too quickly!

  7. SC Dodd says

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    Hey Kristin
    Another question- what is the best way to chop the cilantro. I end up with it stuck all over my hands.
    Stella

    • Kristin says

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      Stella – make sure the cilantro is really dry. If it still sticks (and it will!) just be grateful your hands smell like cilantro and not garlic? 🙂 Happy Thanksgiving. So glad to have you around the cafe.

  8. Caroline says

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    Looks wonderful! How long do you think it stays fresh? What if I attempt to can it in jars to have for later?

    • Kristin says

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      Caroline,

      The salsa will stay fresh at least a week in the fridge. It’s one of the first things I make early during the week of Thanksgiving. I’ve never thought about canning it for storing. Although I do make huge batches for gifts. Let me know if you try. Hope you are doing well. xo, K

  9. Judy says

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    What do you serve with this other than turkey? Would you just eat with tortilla chips?

    • Kristin says

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      Judy,

      We served it with turkey, eat it with tortilla chips, and it’s great with a yummy cheese on crackers as an appetizer.

  10. Janet says

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    I made it! Wonderful!!!! I think I need to make more though — you were right about doubling/quadrupling the recipe. It disappears quickly. Thanks for sharing this recipe Kristin.

  11. Dea says

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    Can’t wait to make this! How many servings?

  12. Laura says

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    Do you deseed the jalapenos or just chop them?

    • Kristin says

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      Hey Laura — I usually deseed them to keep the salsa from being too spicy.

      • Laura says

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        What would you recommend to make it less spicy if I didn’t reseed them ?

      • Laura says

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        What would you recommend if I didn’t reseed them? To make it less spicy?

  13. Julie says

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    Just made it. Yummy! Can’t wait to serve it on Thursday.

Meet Kristin

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I'm on a mission to love my neighbors. I put an ordinary picnic table in my front yard, painted it turquoise and invited neighbors, friends, and even strangers to hang out and do life together at the Turquoise Table®.

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