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!
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- 1Halve the kumquats, discard seeds, quarter the fruits.
- 2Put 'quats, onion, garlic, berries and o.j. in a sauce-pan; half cover the pot, simmer until berries pop.
- 3Stir in the sugar and chilies (if used).
- 4Once sugar is dissolved, bring mixture to a boil; boil until mixture thickens.
- 5Remove pan from heat; spoon salsa into hot jars, seal with two-part lids.
- 6Process jars in a boiling-water bath for 15 minutes (at sea level).
- 7Label, store in cool, dark place; use within 12-15 months.
- 8FOR SHORTER STORAGE: spoon into jars, cool completely, refrigerate.
- 9IDEA: use smaller decorative jars, add to a gift basket with other kitchen preserves. YUMMY!
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Nutritional Facts for Wisconsin Cranberry and Kumquat Salsa
Serving Size: 1 (23 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 21.9
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.6 mg
- Total Carbohydrate 5.5 g
- Dietary Fiber 0.7 g
- Sugars 4.2 g
- Protein 0.1 g