In the fall, everybody loves the combination of apples and cranberries. But why be traditional? Kick it up a notch with this festive alternative! ~ Marlys
* As featured in Issue 1 of Adventures with Tea eMagazine!
Cranberry-Apple Salsa
Cranberry-Apple Salsa
Prep Time 30 minutes
Ingredients
- 10-oz bag Cranberries fresh or frozen
- 1/2 cup Brown sugar
- 4-5 Apples Fuji recommended
- 2 tsp Lemon juice
- 1/4 cup Pomegranate Panache brewed tea
- Cilantro to taste
Instructions
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If using frozen cranberries, pour them into a shallow pan and let set out at room temperature to thaw.
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Brew Pomegranate Panache tea double-strength and set aside.
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Peel and core apples then cut into wedges. Place apples and cranberries into a food processor and pulse to chop.
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Pour into a bowl, stir in sugar, tea & lemon juice, then let set for at least 15 minutes (overnight is best). Chop cilantro then add to taste.
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Use as a side dish, on top of chicken or ham, or as a dip with crackers.
