Cran-Apple Salsa Recipe

3.5 1 3
Cran-Apple Salsa Recipe
Cran-Apple Salsa Recipe photo by Taste of Home
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Cran-Apple Salsa Recipe

Read Reviews
3.5 1 3
Publisher Photo
Here’s a festive twist on traditional holiday cranberry relish. Says Jody Bauer of Balaton, Minnesota: "This salsa packs a tart-sweet blend of fresh flavors, goes together in simply minutes and the colors are beautiful! We think it makes the perfect party dip to celebrate the season."
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 3 medium apples, cut into wedges
  • 1 medium sweet red pepper, cut into pieces
  • 1 small red onion, chopped
  • 1/2 cup sugar
  • 1/3 cup unsweetened apple juice
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons chopped jalapeno pepper
  • 1 teaspoon grated lime peel
  • Tortilla chips

Directions

In a food processor, process the cranberries, apples, red pepper and onion in batches until coarsely pureed. Transfer to a serving bowl; stir in the sugar, apple juice, cilantro, jalapeno and lime peel. Refrigerate until serving. Serve with tortilla chips. Yield: 5 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cran-Apple Salsa in Simple & Delicious November/December 2006, p35

Nutritional Facts

1/4 cup: 45 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 fruit.

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 3 medium apples, cut into wedges
  • 1 medium sweet red pepper, cut into pieces
  • 1 small red onion, chopped
  • 1/2 cup sugar
  • 1/3 cup unsweetened apple juice
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons chopped jalapeno pepper
  • 1 teaspoon grated lime peel
  • Tortilla chips
  1. In a food processor, process the cranberries, apples, red pepper and onion in batches until coarsely pureed. Transfer to a serving bowl; stir in the sugar, apple juice, cilantro, jalapeno and lime peel. Refrigerate until serving. Serve with tortilla chips. Yield: 5 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cran-Apple Salsa in Simple & Delicious November/December 2006, p35

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nancy headlee User ID: 5479331 160837
Reviewed Nov. 21, 2011

"If I make this again, I'd make it the night before for a noonish occasion or early in the A.M. for an evening. The longer it sat the better it got. I took it to a pot luck and it went over okay. It was a lot of work for something that didn't make you say "wow""

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