Wisconsin Cranberry and Kumquat Salsa |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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! 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!
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