WISCONSIN CRANBERRY AND KUMQUAT SALSA

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Wisconsin Cranberry and Kumquat Salsa image

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!

Provided by Debber

Categories     Sauces

Time 35m

Yield 3 half-pint jars, 48 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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!

Nutrition Facts : Calories 21.9, Fat 0.1, Sodium 0.7, Carbohydrate 5.5, Fiber 0.7, Sugar 4.2, Protein 0.2

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