Cranberry Salsa with Cinnamon Chips

Cranberry Salsa with Cinnamon Chips

This is the appetizer recipe you need for Christmas dinner, weekend parties and New Year’s Eve! Cranberry Salsa is delicious and so fantastically fresh you’ll want to eat it with a spoon! 

Pulse fresh strawberries, raspberries and cranberries in a food processor with orange and mint, and you have the makings of a magic elixir (yeah, it’s that good)! Homemade cinnamon chips (or store-bought cinnamon sugar chips) are the perfect thing to dip into this fruity delight. So get dippin’! And a very merry holiday season to you and yours!


Cranberry Salsa with Cinnamon Chips


  • 1 cup fresh cranberries
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries
  • 3 mandarin oranges I used Halo
  • Zest of one orange
  • 8-10 fresh mint leaves
  • 2 tsp. natural sweetener like Stevia
  • ¼ teaspoon ground ginger
  • teaspoon ground cloves


  • Combine berries, orange juice, oranges, mint and zest in the bowl of a food processor. Pulse to chop berries.
  • Add spices and natural sweetener. Pulse to combine.
  • Pour into a serving bowl, garnish with fresh mint, and serve with cinnamon chips.


To make the chips:
Brush water over the surface of tortillas, sprinkle with a mixture of cinnamon and Stevia (you may use sugar) much like you would for toast.
Cut like a pie and place triangles on a bake sheet.
Heat under the broiler until just beginning to brown, then flip and repeat.
Remove to a paper towel until ready to serve.
If you're not concerned about sugar, you could also purchase ready-made cinnamon chips.


Cranberry Salsa with Cinnamon Chips

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Go exploring! You may enjoy these previous posts.


  • comment-avatar
    Donna December 6, 2016 (7:10 am)

    Is there no need to cook the cranberries? I’m not sure why, but somehow, I have the impression they couldn’t be eaten raw?

    • comment-avatar
      Jennifer Kiko December 8, 2016 (5:48 am)

      Nope, perfectly safe to eat raw. Perhaps more bitter, but in this recipe they’re delicious!