Cranberry Apple Salsa is a blast from my past. While browsing through a box of recipe cards (yes, recipe cards!) from my Mother I came across a few of my own from the 80’s. Food trends come and go—Matcha, acaí bowls and avocado toast are currently popular—and the 80’s were no exception. Quiche, blackened anything and spinach dip were all the rage as was salsa. Salsa became a staple, it gained in popularity as chefs tweaked and played with flavors. Tropical salsas, (hello Wolfgang Puck!) typically paired with the blackened fish, were de rigueur. I don’t remember where I found this recipe, but I made it often. Feeling nostalgic this holiday season, I thought I would revisit and add a few ingredients to bump up the flavor.
This salsa can be made ahead of time and is easy to prepare with basic ingredients. If you’re looking for an easy last-minute appetizer or a fresh condiment perk up your leftover turkey sandwich this is for you. Our tradition for lunch on Thanksgiving is heavy appetizers spread out mid-day for all to enjoy whenever hunger hits. A bowl filled with Cranberry Apple Salsa and a platter piled high with homemade persimmon chips and root vegetable chips such as these from Terra Chips is light and refreshing.
Additionally, you can mix the salsa with cream cheese for a zippy bagel spread.
- 1/2 cup picked over fresh cranberries, finely chopped
- 3/4 cup apple (I used fuji) peeled and finely chopped tossed with 1 tablespoon lemon juice
- 1/2 cup chopped cilantro
- 1 tablespoon honey
- juice of one lime
- 1 teaspoon orange zest
- 3 scallions, thinly sliced
- 2 fresh jalapeños seeded and minced
- In a small food processor finely chop the cranberries and apples separately. Or chop by hand
- Place in a medium size bowl
- Add remaining ingredients
- Cover and refridgerate at least one hour
- Serve with root vegetable chips or persimmon chips