Cranberry-Apple Salsa

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

Cranberry-Apple Salsa

Course Appetizer, Sauces & Condiments, Side Dish
Keyword apple, cranberry, Pomegranate Panache
Prep Time 30 minutes
Author Alan & Marlys Arnold - Adventures with Tea


  • 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


  1. If using frozen cranberries, pour them into a shallow pan and let set out at room temperature to thaw.
  2. Brew Pomegranate Panache tea double-strength and set aside.

  3. Peel and core apples then cut into wedges. Place apples and cranberries into a food processor and pulse to chop.

  4. 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.

  5. Use as a side dish, on top of chicken or ham, or as a dip with crackers.
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