Wisconsin Cranberry and Kumquat Salsa

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Total Time
35mins
Prep 15 mins
Cook 20 mins

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 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!
Most Helpful

5 5

I'm big on sharing around the neighborhood & with other friends, so happily made a full batch of this salsa, then contained it in the smaller jars for gifting, but not before I set aside 3 of them just for the 2 of us here! VERY, VERY NICE TASTING FLAVOR COMBO, even if it did leave out the green chili! Another winning keeper of a recipe ~ We're so glad you posted it! [Made & reviewed in Healthy Choices ABC tag]