Spicy Cranberry Salsa
Don't pass on cranberries this holiday; use fresh cranberries and some innovative recipes to spice up your holiday table. The recipe below is from the National Center for Home Food Preservation at the University of Georgia take 'pass the cranberries' to a whole new level.
Interested in a different cranberry taste sensation? Try a spicy cranberry salsa at your next fiesta. The Spicy Cranberry Salsa can be used directly as a dip, stirred into cream cheese just before use to make a very different spread, or used as a side item to accompany any meat.
· 6 cups chopped red onion
· 4 finely chopped large Serrano peppers
· 1½ cups water
· 1½ cups cider vinegar (five percent)
· 1 tablespoon canning salt
· 1 1/3 cups sugar
· 6 tablespoons clover honey
· 12 cups (2¾ pounds) rinsed, fresh whole cranberries
This recipe yields six pint jars. Gloves should be worn when handling and cutting hot peppers or wash hands thoroughly with soap and water before touching your face or eyes.
Begin by washing canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
Next, combine all ingredients, except cranberries, in a large Dutch oven. Bring to a boil over high heat; reduce heat slightly and boil gently for five minutes.
Now, add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching.
Fill the hot mixture into clean, hot pint jars, leaving ¼-inch headspace. Leave saucepan over low heat while filling jars. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with damp paper towel and apply two-piece metal canning lids.
Process in a boiling water canner for 10 minutes (15 minutes if 1,000-6,000 ft altitude; 20 minutes if over 6,000 ft). Let cool, undisturbed for 12 to 24 hours and check seals.
For more information on these recipes or for more information on any home food preservation technique and recipe visit the National Center for Home Food Preservation's Web site at: http://www.homefoodpreservation.com.