Cranberry Salsa
Cranberry Salsa is surprisingly delicious, and it's a welcome change from the sweet cranberry sauce recipes you normally find in a canning jar.
Servings: 96 servings, Makes 6 Pints
Equipment
Ingredients
- 12 cups cranberries about 2 ¾ lbs rinsed, fresh whole
- 6 cups red onion chopped
- 4 large Serrano peppers seeded, stemmed and diced
- 1 ½ cup apple cider vinegar at least 5%
- 1 ½ cup water
- 1 ⅓ cup granulated sugar
- 1 tbsp canning salt
- 6 tbsp honey light, like clover honey
Instructions
- Wash and rinse six pint sized canning jars, keeping them hot until ready for use. Prepare the lids according to the manufacturer’s instructions.
- In a large Dutch oven, combine all the ingredients except the cranberries. Bring to a boil over high heat, then reduce the heat slightly and boil gently for five minutes.
- Add the cranberries, reduce the heat again, and simmer the mixture for twenty minutes, stirring often to prevent scorching.
- Spoon the hot mixture into clean, hot pint jars, leaving a quarter inch of headspace. Keep the saucepan over low heat while you fill the jars.
- Use a non-metallic utensil to remove air bubbles, then adjust the headspace if needed.
- Wipe the rims of the jars with a dampened, clean paper towel, then apply the two-piece metal canning lids.
- Process the jars in a boiling water canner for 10 minutes, adjusting for altitude as needed.
- Let the jars cool undisturbed for 24 hours. After cooling, check the seals, label the jars, and store them in a cool, dark place.
Notes
High elevation canning times are 15 minutes for 1,000 to 6,000 feet, and 20 minutes if over 6,000 feet.
Nutrition
Calories: 25kcal | Carbohydrates: 6g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 74mg | Potassium: 29mg | Fiber: 1g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg