Welcome to Cranberry Week 2019! Join me and some blogging friends as we share lots of fun and tasty cranberry recipes for the holiday season!
There are so many ways to enjoy cranberries, no matter if you are baking, grilling, or even drinking them! Today I thought I would start the week with an appetizer using fresh cranberries, so I made a Cranberry Salsa with some Cinnamon Sugar Tortilla Chips as an accompaniment. It could also be served as a dessert, an afternoon treat, or just a snack. It is also perfect for your Thanksgiving festivities!
Cranberry Salsa
(serves 2)
(printable recipe at end of page)
1 cup fresh Cranberries
1/2 of a fresh Pear
1 tablespoon chopped Serrano Pepper
4-5 leaves fresh Cilantro
Juice from 1 Lime
1 teaspoon Sugar
1 cup Sugar
2 teaspoon Cinnamon
Flour Tortillas
2 tablespoons melted Butter
Using a food processor, mix together the cranberries, pear, pepper, serrano pepper, cilantro, lime and sugar. You can also chop the above items if a food processor is not available.
Process again until the salsa has the consistency you are looking for. Refrigerate while you make the cinnamon sugar chips.
Set up a baking rack, like the kind you cool cookies on when they come out of the oven. Set the rack on top of the baking sheet and then set aside for the moment.
Mix together the sugar and cinnamon. I used a fork, which made it really easy to get them thoroughly mixed. Set aside. Preheat your oven to 350 degrees.
Melt the butter and generously spread it over the tortillas. I used street tacos size tortillas because I had some already. You can use any size that you want.
Sprinkle the cinnamon sugar mix over each of the taco shells. Knock off any extra.
Use a pizza cutter or a sharp knife to cut the tortillas into wedges. Place the pieces on the baking rack and bake in the oven for 5-7 minutes. Check to see if the sugar is melting and creating a glaze over the tortillas. If it is you should remove them from the oven. Let them sit on the rack until cooled. If you are making the tortilla chips ahead of time, place them in a plastic container until ready to use.
Serve chips warm or at room temperature. Enjoy!
Check out what my fellow bloggers made for today’s “Cranberry Celebration”!
It’s Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):
- Cranberry & Brown Sugar Glazed Turkey Meatloaf from Savory Moments
- Cranberry Butter from Daily Dish Recipes
- Cranberry Curd Pie from The Redhead Baker
- Cranberry-Glazed Meatballs from Karen’s Kitchen Stories
- Cranberry Jalapeno Cream Cheese Dip from Sweet Beginnings
- Cranberry Orange Marmalade from Books n’ Cooks
- Cranberry Prosecco Punch from Our Good Life
- Cranberry Salsa from The Freshman Cook
- Cranberry Swirl Mini Cheesecakes from Our Crafty Mom
- Cranberry Walnut Bread from Palatable Pastime
- Easy Homemade Cranberry Vanilla Liqueur from Family Around the Table
- Homemade Granola Recipe (with cranberries & coconut) from Caroline’s Cooking
- Jalapeno Cranberry Bombs from Cookaholic Wife
- Juicy Lucy Leftovers Turkey Sliders from A Kitchen Hoor’s Adventures
- Pear and Cranberry Salad from A Day in the Life on the Farm
- Polar Espresso Cookies from Hezzi-D’s Books and Cooks
- Roasted Maple Bourbon Cranberry Sauce from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Sugared Sparkling Cranberries from Cheese Curd In Paradise
- Tart Cherry Cranberry Sauce from The Spiffy Cookie
Cranberry Salsa
Yield: 10-12 Servings
Author: The Freshman Cook
INGREDIENTS:
- 1 cup fresh Cranberries
- 1/2 of a fresh Pear
- 1 tablespoon chopped Serrano Pepper
- 4-5 leaves fresh Cilantro
- Juice from 1 Lime
- 1 teaspoon Sugar
- 1 cup Sugar
- 2 teaspoon Cinnamon
- Flour Tortillas
- 2 tablespoons melted Butter
INSTRUCTIONS:
- Using a food processor, mix together the cranberries, pear, pepper, serrano pepper, cilantro, lime and sugar. You can also chop the above items if a food processor is not available.
- Process again until the salsa has the consistency you are looking for. Refrigerate while you make the cinnamon sugar chips.
- Set up a baking rack, like the kind you cool cookies on when they come out of the oven. Set the rack on top of the baking sheet and then set aside for the moment.
- Mix together the sugar and cinnamon. I used a fork, which made it really easy to get them thoroughly mixed. Set aside. Preheat your oven to 350 degrees.
- Melt the butter and generously spread it over the tortillas. I used street tacos size tortillas because I had some already. You can use any size that you want.
- Sprinkle the cinnamon sugar mix over each of the taco shells. Knock off any extra.
- Use a pizza cutter or a sharp knife to cut the tortillas into wedges. Place the pieces on the baking rack and bake in the oven for 5-7 minutes. Check to see if the sugar is melting and creating a glaze over the tortillas. If it is you should remove them from the oven. Let them sit on the rack until cooled. If you are making the tortilla chips ahead of time, place them in a plastic container until ready to use.
- Serve chips warm or at room temperature. Enjoy!
