Apple Salsa

Apple Salsa


3 tbsp. apple jelly, microwave for 10-20 seconds
3 apples (use different varieties with different colors)
3 tbsp. finely diced carrots
3 tbsp. finely diced celery
3 tbsp. lemon juice
3 tbsp. raisins, craisins or combo of both


Combine apples, carrots, and celery with the warm jelly. Microwave 10-20 seconds. Add lemon juice and raisins. Combine. Serve warm or chilled (refrigerates up to 2 weeks). Serve with cinnamon pita chips. 

Makes 8 servings.

Recipe Notes:
  1. The recipe calls for 3 tablespoons each of lemon juice and apple jelly. Depending on the size and type of apples used, adjusting the amount of lemon juice and/or apple jelly might be necessary to suit your taste. I usually use at least 4 tablespoons of each. 
  2. I prefer not to microwave the fruit with the jelly and skip this step.
  3. The recipe states the salsa is good for up to 2 weeks, refrigerated, but I prefer to eat mine within a few days.
  4. I use a food processor to dice the apples. Because of the small quantity of carrots and celery required, I prefer to dice them by hand.