Tart & tasty, fresh & festive Cranberry Salsa with baked “tree” chips .

My early Christmas gift to you is this Cranberry Salsa recipe! It’s the recipe that takes very little effort, but has a huge impact. Everyone will be asking you for this recipe by the end of the night….trust me, that’s why I’m finally adding it to the blog.

Why I haven’t shared this Cranberry Salsa before is unknown to me… I’ve been making it for over a decade now, so I guess it’s about time, right?

Plus, with Christmas being next week, you’ll be needing this soon! So far, we have hosted 2 parties and I just made another batch for tomorrow’s Christmas get-together. Lot’s of parties, but thankfully this appetizer is incredibly easy and everyone loves it, so it’s a guaranteed party favorite!

Tree Chips are perfect for dipping into your Cranberry Salsa

12 minutes is all you need to whip up a batch of adorable cut-out Christmas chips that will have all your friends raving!

Rudi’s makes GF Spinach Tortillas that work perfectly for this recipe. I love that they are already the perfect shade of green and are free from nuts, dairy & soy (they don’t contain egg either). Mission Tortilla recently came out with a soft GF tortilla that I found in Target, so that would work too, although it’s not green.

Cookie cutters do make perfectly symmetrical shapes BUT it will add to your prep time which is why I came up with this easier method. Simply:

stack tortillas
cut into quarters
make 3-4 horizontal slices (see above)
make secondary slices for tree edges
then bake ’em up!

Pulse, pulse baby

That’s right, all you need is a food processor or blender with the proper attachments and you’ll be making Cranberry Salsa in no time. Pulse all the veggies/fruit into the perfect dippable consistency, then transfer to a large bowl then stir in the remaining ingredients. Feeling a little lazy? Dump everything in at once and pulse until chopped. Just keep your eye on it so it doesn’t turn into cranberry soup. Watch how easy it is…..

When I dip you dip we dip

Are you ready to get your “Dip on”? I know I am! Tomorrow night’s shindig is an Appetizer Theme so we will not only be enjoying Cranberry Salsa, but I’ll also be serving Hasselback Baby Potatoes & Vegan Oreo Truffles for dessert. YUM!!!

Let the Festivities Begin

Do you have any holiday parties or family get-togethers this week or next? What yummy dishes will you be serving to your guests? Be sure to Print off and/or Pin our Cranberry Salsa, then comment below! I just love hearing from you all.

Cranberry Salsa with Easy Tree Chips

Author: Nicole Dawson
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 4 cups
Category: Holiday, Appetizer

Print Recipe

Ingredients

Salsa

1 bag fresh or frozen cranberries
1 large green apple, cored and cut into large pieces
1/2 red pepper, cut into chunks
1/2 medium red onion, cut into chunks
2 jalapeños, seeded and cut into 1/4’s
3/4 cup cane sugar
1/3 cup natural apple juice
1 teaspoon lime zest or juice
2 Tablespoon pickled jalapeño
fresh cilantro, optional

Chips

1 package tortillas of choice (Rudi’s GF Spinach Tortillas)

Instructions

Heat oven to 375° . Stack tortillas and cut in half then half again. Make slices to make into a tree shape or use cookie cutter. Place on ungreased cookie sheet and bake 8 minutes or until crisp. Remove to a wire rack and cool.
While trees are baking, make the salsa.
Put cranberries, apple, red pepper, onion and jalapeños in food processor and pulse a few times. Add in sugar, apple juice, lime zest and pickled jalapeño (if using) and pulse a few more times until chopped.
Spoon into serving dish or glass bowl. Cover and refrigerate until ready to use.
Serve with baked tree chips or premade chips of choice.

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