Serve Cranberry Salsa with Sweet Potato Chips as an appetizer suited for fall weather occasions including the biggest feast of the year, Thanksgiving! Dried Cranberries with fresh pear slices, grapes, bell pepper, feta cheese crumbles covered with a Cranberry Pear White Balsamic vinegar makes this salsa something to dance about. Serve with Sweet Potato Corn Tortilla Chips –Garden of Eatin’® health food section at grocery or other chip of choice.
Cranberry Salsa with Sweet Potato Chips|Recipe
- Yield: 1-1/2 cups
Ingredients
Salsa:
2 tbsp. red pepper jelly
2 tbsp. Cranberry Pear White Balsamic Vinegar*
1 tbsp. lime juice
½ cup halved red or green seedless grapes
½ cup chopped unpeeled Bartlett pear
½ cup chopped yellow bell pepper
½ cup dried cranberries
2 tbsp. diced green onions
¼ cup feta cheese, crumbled- optional
*To purchase the Cranberry Pear B.V, https://abingdonoliveoilcompany.com/
Serve with Sweet Potato Corn Tortilla Chips –Garden of Eatin’® health food section at grocery or other chip of choice.
Instructions
- Whisk together pepper jelly, balsamic vinegar, and lime juice in a small bowl.
- Stir in remaining ingredients. Toss to coat evenly.
- Arrange Sweet Potato Corn Tortilla Chips on serving platter, add salsa and crumbled feta cheese if desired.
An optional Crostini for salsa; use baked sweet potato waffle fries, bake as directed on package, serve immediately.
