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 the Fall 2013 Adventures with Tea eMagazine!

Cranberry-Apple Salsa

  • 10-oz. bag Cranberries, fresh or frozen
  • 1/2 c Brown sugar
  • 4-5 Apples (Fuji recommended)
  • 2 t Lemon juice
  • 1/4 c Pomegranate Panache brewed tea
  • Cilantro

If using frozen cranberries, pour them into a shallow pan and let set out at room temperature to thaw. Brew tea double-strength and set aside. Peel and core apple then cut into wedges. Place apples and cranberries into a food processor and pulse to chop. 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.

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

  • Preparation time: 30 minutes

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