Spring Hill Ranch Cranberry Sauce and Salsa

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Recipe intro

Introducing the Spring Hill Ranch Cranberry Sauce and Salsa Recipe, a delightful fusion of flavors that will elevate any meal. This recipe combines the tartness of cranberries with the freshness of various herbs and spices, resulting in a tangy and vibrant sauce. Perfect for both casual gatherings and formal occasions, this versatile dish is sure to impress your guests. The Spring Hill Ranch Cranberry Sauce and Salsa Recipe is quick and easy to make, making it a go-to option for busy cooks.

Keywords: Spring Hill Ranch, cranberry sauce, salsa, recipe, flavorful.

spring hill ranch cranberry sauce and salsa recipe details

Spring hill ranch cranberry sauce and salsa recipe, recipe Rating: 4.8
Number of votes:124

Who in the world would eat that stuff called cranberry sauce that comes in a can when this is soo dad-blasted easy to make?! This Southwestern cranberry sauce goes great with turkey, chicken, pork and even some fish.
Ready in: 3 hours 20 mins

Ingredients

Makes: 4 cups

• 1 cup water
• 1 cup granulated white sugar
• 1 (12 ounce) package frozen cranberries (fresh ones may be used)
• 2 tablespoons chopped fresh cilantro (2 teaspoons dried)
• 1/2 teaspoon ground cumin
• 2 green onions, sliced (white and green parts)
• 1 tablespoon fresh lime juice (bottled may be used)

Preparation method

Prep: 5 mins | Cook: 15 mins | Extra time: 3 hours, resting

1. For cranberry sauce that will make you slap the face of anyone serving the canned stuff: In a medium saucepan over medium high heat, combine the water and sugar. Bring it to a boil, being sure all the sugar dissolves. Add the cranberries and return the pan to a boil. Reduce the heat slightly and simmer for 10 minutes without stirring. As the cranberries heat up, they will pop gently, adding their fruit to the mix. Use the back of a spoon or a potato masher to help them along until they are all popped.
2. While the pan is still on the heat, add the cilantro, cumin, green onions and lime juice. You will end up with a thin jelly-like mixture that will thicken as it cools. Pour the sauce into a bowl and allow it to cool. Once cooled, refrigerate this for 3 hours to let the flavors mingle.Make a salsa instead:

Now, you can use the southwestern version as a salsa, but it doesn’t have any spicy heat. For salsa, you really need to add 2 minced jalapeños before letting the flavors mingle. Of course those who would care for a little more zing can substitute Santa Fe, serrano or habanero chilies. Also, a true “salsa” is a smoother sauce, so you may want to put this through a blender, food processor or us an immersion blender. Personally, though, I like it more as a pico de gallo or salsa fresca (chunky style).