Cranberry Apple Salsa
Making cranberry garlands is tedious work! I called it quits after threading just a cup of cranberries, which turned out to be enough for our two-foot tall tree. This left me with about 5 cups of leftover cranberries – a great inspiration for canning. This was most welcome, since cranberries are the very last of the season’s local fruits and I’ve been eyeing my already-dwindling preserve stash with unease.
Though this recipe is for a salsa, you shouldn’t feel you can eat the results only with burritos and tortilla chips. You can consider this a spread as much as a salsa. In fact, I prefer it on a toasted piece of whole-grain bread – this no-knead multi-grain peasant bread from The Kitchn, for example.
I’ve slightly adapted this recipe from one I found in an article on cooking with cranberries on Crosscut.com. Here’s what you’ll need to make four 12oz jars plus a bit to serve fresh:
- 2 medium red onions, diced
- 4 apples, cored and chopped
- 2 jalapeno or serrano peppers
- 1/2 cup sugar
- 1/2 cup honey
- 2 tsp salt
- 3/4 cup apple cider vinegar
- Juice of one lemon
- 3 cups water
- 8 cups fresh whole cranberries
And here’s what to do:
- Add all of the ingredients except for the cranberries to a stockpot
- Bring to a boil and then turn to low heat for 5 minutes
- Add the cranberries and cook over medium heat for 30-40 minutes
- If cranberries have not broken down at this point, use a potato masher to pop them
- If you are canning the results, spoon the salsa into your sterilized jars, wipe the rims, add lids and rings, and place them in a hot water bath for 30 minutes. Remove and wait for lids to pop, storing in fridge for several weeks if they don’t.