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bowl of cranberry salsa with Christmas wrap crisps behind

Christmas Cranberry Salsa With Festive Wrap Crisps

Karon Grieve
This delicious Christmas salsa is so easy to make, packed with flavour and the Christmassy shaped spicy wrap crisps are the perfect dipping tools.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 126 kcal

Ingredients
 

  • 75 g cranberries
  • 10 baby romatoes
  • 1 tsp chilli pepper mix of red and green chilli peppers
  • 1 tbsp red pepper chopped
  • 1 tbsp green pepper chopped
  • 1 tbsp yellow pepper chopped
  • 1 clove garlic minced
  • 1 tbsp coriander chopped
  • 1 clementine juice and zest
  • 1 lime juice and zest
  • 1 tbsp sugar
  • 1 tsp honey
  • 1 tbsp red wine vinegar
  • 1/2 tsp cinnamon
  • salt and pepper to taste

For the wrap crisps

  • 3 wraps makes 30 crisps
  • 1/2 tsp harissa powder
  • 1/2 tsp sesame seeds
  • 1/2 tsp olive oil to spritz the shapes
Metric - US Customary

Instructions
 

  • Preheat oven to 180C
  • Heat the cranberries along with juice and zest of the clementine and the sugar and simmer for about 10 minutes - allow to cool completely
  • Chop all the veggies and coriander, place in a large bowl and add the cooled cooked cranberries along with the vinegar, lime juice and zest, honey, cinnamon and seasoning
  • cover and set aside for an hour for the flavours to develop

To make the wrap crisps

  • Roll out wraps to make even thinner and flatter and cut out holly and Christmas tree shapes with cookie cutters
  • Lay out on baking tray and spritz with oil and sprinkle with the harissa and sesame seeds
  • bake for 10 minutes till golden

Video

Notes

You can use frozen cranberries, just defrost thoroughly first.
This Christmas cranberry salsa will keep for 4 days in the fridge.
Want more? Then just double up the recipe.

Nutrition

Calories: 126kcalCarbohydrates: 25gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 169mgPotassium: 221mgFiber: 3gSugar: 10gVitamin A: 330IUVitamin C: 37mgCalcium: 49mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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