Wisconsin Cranberry and Kumquat Salsa Recipe #254977
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!
by Debber
35 min | 15 min prep
SERVES 48 , 3 half-pint jars
- 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
- Halve the kumquats, discard seeds, quarter the fruits.
- Put 'quats, onion, garlic, berries and o.j. in a sauce-pan; half cover the pot, simmer until berries pop.
- Stir in the sugar and chilies (if used).
- Once sugar is dissolved, bring mixture to a boil; boil until mixture thickens.
- Remove pan from heat; spoon salsa into hot jars, seal with two-part lids.
- Process jars in a boiling-water bath for 15 minutes (at sea level).
- Label, store in cool, dark place; use within 12-15 months.
- FOR SHORTER STORAGE: spoon into jars, cool completely, refrigerate.
- IDEA: use smaller decorative jars, add to a gift basket with other kitchen preserves. YUMMY!
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5 stars