FRESH AND DRIED CRANBERRY SALSA (CANNING)

Fresh and Dried Cranberry Salsa (Canning) image

Provided by zeldaz51

Categories Fruit

Time 40m

Yield 1 1/4 cups

Number Of Ingredients 10

1 cup coarsely chopped cranberries (fresh or frozen)
1/4 cup dried cranberries
1/4 cup chopped red onion
2 tablespoons chopped fresh parsley
1 -2 tablespoon liquid honey
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2 teaspoons granulated sugar
1/4 teaspoon pickling salt
1/4 teaspoon hot pepper flakes

Steps:

Combine all ingredients in a non-reactive medium saucepan, bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until thickened, stirring frequently.
Ladle salsa into hot half-pint jars, leaving 1/2 inch headspace.
Process 20 minutes in a boiling water bath.
For Cranberry Salad Dressing: Combine 1/2 cup cranberry salsa, 1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 clove garlic (minced), salt and pepper to taste. Whisk or shake well to blend. Makes 3/4 cup.

Nutrition Facts : Calories 143.5, Fat 0.2, Sodium 473.7, Carbohydrate 37.1, Fiber 5.5, Sugar 26.3, Protein 1