Cranberry Salsa With Tree Chips Recipes

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 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 SALSA

Steps:

• Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

UNCLE BILL'S CRANBERRY SALSA

Steps:

• Rinse cranberries in cold water.
• In a food processor, add cranberries, apple, red pepper and onion and pulse until coarsely chopped.
• Transfer to a mixing bowl and set aside.
• In a separate mixing bowl, stir together sugar, apple juice, cilantro, Jalapeno pepper and lime zest; mix well to blend.
• Add this mixture to the cranberry mixture and mix well to blend.
• Spoon into jars with a cover and refrigerate.
• To prepare Tortillas:.
• Heat oven to 375°F.
• Using a tree-shaped cookie cutter, cut 6 trees from each tortilla, or cut the tortillas into wedges.
• Place cut tortilla on an ungreased cookie sheets.
• Bake in preheated 375 F oven for 8 minutes or until crisp.
• You may also place the cut tortillas on parchment paper and microwave on HIGH (full power) for 1 1/2 to 2 minutes or until nice and crisp.
• Store tortilla chips in a plastic bag.
• Serve cranberry salsa with tortilla chips.
• Frozen cranberries can also be used to make the salsa.

CRANBERRY JALAPEñO SALSA WITH SWEET POTATO CHIPS RECIPE BY TASTY

Steps:

• Make the sweet potato chips: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Cut the sweet potato into ⅛ (3 mm) thick slices using a mandoline or sharp knife.
• In a medium bowl, toss the sweet potato slices with the olive oil, salt, pepper, and thyme until well coated. Spread the sweet potatoes on the prepared baking sheet in a single layer.
• Bake for 20-25 minutes, flipping halfway, until golden brown. Let the sweet potato chips cool to room temperature.
• Make the cranberry salsa: Add the cranberries, sugar, scallions, jalapeño, ginger, lime juice, and salt to the bowl of a food processor and pulse until roughly chopped.
• Transfer the salsa to a serving bowl and chill in the refrigerator for at least 1 hour, up to 4 hours.
• Just before serving, top the salsa with the cilantro. Serve with the sweet potato chips.
• Enjoy!

FRESH CRANBERRY SALSA

Steps:

• Place the cranberries into a food processor, and pulse until finely chopped. They should still have some texture. Transfer to a serving bowl, and stir in the sugar, orange liqueur, cucumber, celery and jalapeno. Let sit at room temperature for 15 minutes before serving to blend the flavors.