I’m always on the look out for make-ahead appetizers, especially for the holidays!
Cranberry Salsa was in Christmas With Southern Living’s 2012 edition and comes together in 10 minutes.
Factor in that it’s also colorful, fresh AND a tasty addition to serve to your guests, makes it Merry Cranberry Salsa for me :)
For other make-ahead and quick & easy appetizers, you can find some ideas from our cookie exchange party last year, pictured above, here.
Cranberry Salsa Ingredients
This is a little sweet and a little tart~ add another jalapeño pepper to turn up the heat!
2 cups fresh or frozen cranberries, thawed (I used the whole 12-oz. package of fresh cranberries)
1 small Gala, Fuji, or Braeburn apple, cubed
1 medium size jalapeño pepper, seeded and quartered (1 pepper didn’t have a lot of heat, so you may want to add 2 peppers)
1/4 cup superfine sugar
1 tablespoon orange zest (my addition)
1 green onion, finely chopped (I used half a shallot)
1 tablespoon fresh lime juice
1 tablespoon canola oil (I omitted and used juice of half an orange instead)
½ teaspoon salt
2 tablespoons chopped fresh cilantro, optional
You can make your own sweet potato chips or cinnamon pita chips to serve with this salsa or just open a bag if you’re harried like me during the holidays!
Pulse the cranberries, apple, and jalapeño pepper in food processor until coarsely chopped, stopping to scrape down sides as needed.
Transfer to a bowl; stir in green onion and cilantro if desired.
Add sugar and remaining ingredients, stirring well.
Cover and chill 2 – 24 hours, the color will deepen the longer it chills. Stir before serving with sweet potato chips or cinnamon sugar pita chips.
Makes approximately 2 ½ cups, so you may need to double this for a crowd!
Wishing you a Merry Cranberry Christmas!
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