Maureen Knapp, Bishop’s Green Senior Day Women A5
3 Tbsp. apple jelly, warm for a few seconds in microwave
3 apples finely diced (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 15-20 seconds. Add lemon juice and raisins. Combine. Serve with cinnamon sugar pita chips. Makes 6-8 servings.
Tips: 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. In a pinch, apricot preserves or agave nectar can be used in place of apply jelly. The salsa can be stored for one week, refrigerated, but I prefer to eat mine within a few days. 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.
