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Apple-Berry Salsa with Cinnamon Chips

From Fine Cooking Issue 073.

Source and licence

From Fine Cooking Issue 073, printed page 15, digitised by the Internet Archive: https://archive.org/details/Fine_Cooking_073

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1/2 jar f Htkinwni Apple Butter ill jar Dickinson's® Pure Seedless Pacific Mountain '' Strawberry Preserves Chips'.
  2. 2-3 lg.
  3. Flour Tortillas, Water, 1 Tbsp.
  4. Sugar, 1/2 tsp.
  5. Cinnamon Preheat oven to 400°F.
  6. Brush tortillas with water.
  7. Combine sugar and cinnamon;
  8. sprinkle over tortillas;
  9. cut each tortilla into 8 wedges.
  10. Place wedges on cookie sheet.
  11. Bake 5-7 minutes or until golden brown.
  12. Remove and cooL Combine Apple Butter, Preserves, fruits, orange zest and juice inbowl.
  13. Serve fruit salsa with cinnamon jw$*.
  14. Makes about 3 air* of salsa.
  15. Salsa: 2 Granny Smith Apples, cored & chopped, 1 or 2 Kiwi, peeled & chopped, 1 Orange (Zest & Juice)