Cranberry Mango Salsa With Tree Chips Recipes

MANGO CRANBERRY SAUCE

Steps:

• In a large bowl, combine all the ingredients. Cover and refrigerate until serving.

CRANBERRY SALSA WITH EASY TREE CHIPS

Steps:

• 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.

CRANBERRY PINEAPPLE MANGO SALSA

Steps:

• In a medium mixing bowl, add all ingredients; mix well. Serve as desired (with grilled chicken or fish, on chips, on top of toasted baguette slices, etc.)

CRANBERRY-MANGO SALSA WITH TREE CHIPS

Steps:

• In a large saucepan, combine the cranberries, sugar and water. Cook over medium heat until the berries pop, about 15 minutes. Combine cornstarch and lime juice until smooth; add to cranberry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a large bowl; stir in the mango, jalapeno, onions, cilantro and cumin. Cool. Cover and refrigerate until serving., Using a 3-inch tree-shaped cookie cutter, cut 10 tree shapes from each tortilla; place on ungreased baking sheets. Bake at 375° for 5-6 minutes or until crisp. Remove chips to wire racks to cool completely. Serve with salsa.

CRANBERRY-MANGO SALSA

Steps:

• Combine all the ingredients in a bowl and mix well. Serve immediately or refrigerate, covered, until ready to serve. Remove from the refrigerator at least 15 minutes before serving and stir well.

MANGO AND CRANBERRY RELISH

Steps:

• Using on/off turns, coarsely chop mangoes, cranberries and orange in processor. Transfer to medium bowl. Stir in sugar. Let relish stand at least 30 minutes before serving. (Can be prepared 3 days ahead. Cover and refrigerate.)

CRANBERRY SALSA WITH TREE CHIPS

Steps:

• Salsa - Put cranberries, apple, red pepper, and onion in food processor; pulse until chopped. Transfer to a large glass bowl. Stir in remaining ingredients until blended. Cover and refrigerate. Chips - Using a 3" cookie cutter, cut 6 trees from each tortilla. Place on ungreased cookie sheet and bake 8 minutes at 375 degrees.