Cranberry Salsa and Chips

★★★★★ 2 Reviews
gigi2six avatar
By Pam Stewart
from Grand Rapids, MI

We used this recipe for the first time last Christmas. Everyone liked it so much I made it over and over during the holidays. I have made it several time since using cranberries from the freezer. Packaged Salsa and Chips make a well received Christmas Gift

prep time 20 Min


  •   1
    12 oz bag cranberries fresh or frozen (no need to thaw)
  •   1
    granny smith apple peeled, cored and cut into eighths
  •   1/2
    large red pepper cut into chunks
  •   1/2
    medium red onion cut into chunks
  •   3/4 c
  •   1/3 c
    apple juice
  •   3 Tbsp
    fresh cilantro note: my family doesn't care for cilantro so i aways replace it with flat leaf parsley)
  •   2 Tbsp
    chopped pickled jalapeno pepper
  •   1 tsp
    grated lime zest

How To Make

  • 1
    Put the first 4 ingredents in a food processor; pulse until chopped. Transfer to a large glass bowl. Stir in Remaining ingredients until blended. Cover and refrigeratie or spoon into crock or jars and refrigerate.
  • 2
    CHIPS: Ingredients: Tortillas Directions: Heat over to 375- have ready tree shaped cookie cutter and baking sheest. Using the cookie cutter, cut trees from each tortilla. Place on ungreased cookie sheet and bake 6-8 minutes.
  • 3
    Salsa and chips can be made and packaged up to 2 week ahead.

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