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SPICED CRANBERRY SALSA WITH HOMEMADE CINNAMON CHIPS

Cranberry Salsa with Cinnamon Chips a refreshing and healthy dish that is perfect for any Fall occasion or event. Made with cranberries, apples, pears and seasoned with warm spices, this cranberry salsa is a great way to enjoy the flavors of the season!
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Course: Appetizer, Snack/ Dessert
Cuisine: American, Mexican
Keyword: homemade cinnamon chips, spiced cranberry salsa
Servings: 8 servings
Calories: 334kcal

Ingredients

  • 14 oz Can of Whole Berry Cranberry Sauce
  • 1 orange zested
  • 1 apple peeled and diced
  • 1 pear peeled and diced
  • 1 tsp ground cinnamon

Cinnamon Sugar Tortilla Chips

  • ¼ cup ground cinnamon
  • ¼ tsp ground nutmeg
  • 10 flour tortillas 8” diameter
  • 2 TBSP butter softened
  • cup granulated sugar

Instructions

  • Prep: Zest the whole orange using a cheese grater or zester (if you have one).
  • Wash the apple and pear, peel them, and then dice them into small ½" size cubes.
  • Assemble salsa: In a medium-sized bowl, mix the can of cranberries, diced apple & pear, orange zest, cinnamon, and nutmeg until combined. Then squeeze in a little orange juice from the orange, stir again to combine the juice.
  • Place the salsa in the fridge and let it chill until you are ready to serve it.
  • Cinnamon tortilla chips: Start preheating the oven to 350degrees F. Then line a baking sheet with parchment paper and set it aside.
  • In a small bowl, mix the cinnamon and sugar until combined.
  • Soften the butter in the microwave, if necessary, for 15-20seconds.
  • Spread butter on one side of the flour tortillas and then sprinkle it generously with the cinnamon-sugar mixture. Repeat step with all ten tortillas, stacking them on each other, butter and cinnamon sides together. You will have five sets of tortillas sandwiched together at the end of the process.
  • Use a pizza cutter to cut each tortilla into 8-10 equal-sized triangles. Place the tortilla triangles onto a parchment lined baking sheet, cinnamon sugar side facing up.
  • Bake: Bake in the preheated oven for 5-6 minutes or until crisp. Serve the cranberry salsa with freshly baked cinnamon sugar chips and enjoy!

Notes

When properly stored in the fridge, in an airtight container, homemade cranberry salsa will keep in the refrigerator for 5-7 days.

Nutrition

Calories: 334kcal | Carbohydrates: 70g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 302mg | Potassium: 175mg | Fiber: 8g | Sugar: 40g | Vitamin A: 186IU | Vitamin C: 12mg | Calcium: 144mg | Iron: 2mg