Tomato salsa is so last year! This cranberry salsa has some kick and some sass, just like my neighbor Nette—which is fitting, since I got this recipe from her. You’ll need a food processor or blender to make it, but if you’ve got the tools, it’s a snap to whip up. If you serve it with corn tortilla chips, it’s both gluten-free AND dairy-free—how many appetizers can make that claim? Not many! At least not the appetizers found on most midwestern buffets in the cold winter months. And if you need more incentive to try this recipe, take note that cranberries are higher in antioxidants than the highly-acclaimed blueberry, and offer 24% of your daily allowance of vitamin C. So stick THAT on your chip and eat it. (Smiley face…)

1 Granny Smith apple, peeled, cored, and cut into slices
½ cup granulated sugar
½ cup chopped red onion
Zest of 1 lime
Juice of 1/2 a lime
1 fresh jalapeño pepper, seeded and membranes removed, and coarsely chopped
2 tablespoons chopped pickled jalapeño (like Mrs. Renfro’s brand)
2 tablespoons chopped fresh cilantro
1 (12-ounce) bag fresh or frozen cranberries, rinsed and drained

Combine apple, sugar, onion, lime zest and juice, fresh and pickled jalapeño, and cilantro in a food processor or blender and pulse several times. Add cranberries and pulse until grainy. Refrigerate for 1-2 hours before serving for flavors to blend. Serve with tortilla or pita chips.