Wisconsin Cranberry and Kumquat Salsa

“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!”
READY IN:
35mins
SERVES:
48
YIELD:
3 half-pint jars
UNITS:
US

Ingredients Nutrition

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!

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