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Nutrition Facts
Serving Size 1 (23g) Recipe makes 48 servings
Calories 21
Calories from Fat 0		(2%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 26mg		0%
Total Carbohydrate 5.5g		1%
	Dietary Fiber 0.7g	2%
	Sugars 4.2g
Protein 0.2g		0%
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Wisconsin Cranberry and Kumquat Salsa

Recipe #254977 | 35 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Debber
Sep 24, 2007

Not only is Wisconsin a leader in the production of cheese, we're also famous for our huge cranberry bogs in the central part of the state. Here is a recipe that takes advantage of the fall harvest. Use this with leftover turkey--whip up some fajitas!

SERVES 48 , 3 half-pint jars (change servings and units)

Ingredients

6 ounces kumquats
1 onion, peeled & chopped
4 garlic cloves, peeled & crushed
2 mandarin oranges, juice of
1 lb cranberries (fresh or frozen)
3/4 cup sugar
1 green chili pepper (seeded & chopped) (optional)
salt & pepper, to taste

Directions

1
Halve the kumquats, discard seeds, quarter the fruits.
2
Put 'quats, onion, garlic, berries and o.j. in a sauce-pan; half cover the pot, simmer until berries pop.
3
Stir in the sugar and chilies (if used).
4
Once sugar is dissolved, bring mixture to a boil; boil until mixture thickens.
5
Remove pan from heat; spoon salsa into hot jars, seal with two-part lids.
6
Process jars in a boiling-water bath for 15 minutes (at sea level).
7
Label, store in cool, dark place; use within 12-15 months.
8
FOR SHORTER STORAGE: spoon into jars, cool completely, refrigerate.
9
IDEA: use smaller decorative jars, add to a gift basket with other kitchen preserves. YUMMY!