Apple Salsas, Spreads,
Jams and Sauce Recipes

Whipped Honey Butter Recipe

Lightly Whipped Cream (Crème Chantilly)

Red, White and Blue Cream Cheese Appetizer Spread

Apple Cider-Rhubarb Sauce Recipe

Apple Spiced Cranberry Sauce

Red Apple Jelly Recipe

Apple Salsa with Cinnamon Chips

Apple - Cinnamon Jelly Recipe

Microwave Apple Jelly Recipe

Spicy Apple Salsa

Apple Butter Jelly Recipe

Apple Pear Salsa Recipe

Rose Apple Jelly Recipe

Green Apple and Papaya Salsa

Cinnamon Apple Jelly Recipe

Christmas Spiced Apple Jelly Recipe

Apple Salsa with Cinnamon Tortilla Chips

Grandmothers Crab-Apple Jelly Recipe

Apple Nectarine Salsa

Jellied Apples Recipe

Caramel Bourbon Vanilla Sauce

Apple - Avocado Salsa Recipe

Apple Spiced Cranberry Sauce

Apple Salsa Recipe 2

Apricot - Cherry Salsa Recipe

Apple Butter Recipe

Easy Apple Jelly Recipe

Apple Jelly Recipe

Crab Apple - Peach Jelly Recipe

Bread Recipes

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Jelly and Jam Helpful Hints

Sterilization of Empty Jars

Process Canning Jars

Apple Salsa with Cinnamon Tortilla Chips

Directions

This recipe can be prepared ahead of time at home to take to a picnic or camping trip.

2 medium tart apples (Granny Smith), chopped
2 teaspoons lemon juice
1 cup fresh strawberries, chopped
2 medium Kiwi fruit, peeled and chopped
1 small orange
2 tablespoons brown sugar, firmly packed
2 tablespoons apple jelly, melted

8 - 8 inch flour tortillas
water
1/2 cup granulated sugar
4 teaspoons ground cinnamon

In a large bowl, toss the chopped apples with the lemon juice to keep from browning. Add the chopped strawberries and kiwi. Grate about one tablespoon of orange peel (the zest) into the bowl. Then slice the orange in half and squeeze out about 3 tablespoons of the orange juice. Make sure to remove any seeds from the orange juice so they do not get into the salsa. Stir in the brown sugar and jelly then set aside.

To prepare the cinnamon tortilla chips

Brush both sides of the flour tortillas with a tiny bit of water, just enough to allow the sugar and cinnamon to stick.

If you have an empty spice shaker. Blend together the sugar and cinnamon and use the shaker to sprinkle sugar mixture lightly over the tortillas, turning to cover both sides.

Cut each tortilla into 8 equal pie-shaped wedges as you work and place the pieces in a single layer on a baking sheet that has been lightly coated with a non-stick cooking spray or a thin brush of butter. .

Pre heat your oven. Bake the cinnamon coated tortillas for 6 to 8 minutes or until lightly browned. Cool chips until crisp, then serve with the apple salsa.