Spicy Cranberry Salsa

Gather

Ingredients

• 6 cups chopped red onion
• 4 large Serrano peppers, finely chopped
• 1-1/2 cups water
• 1-1/2 cups cider vinegar (5% acidity)
• 1 tablespoon canning salt
• 1-1/3 cups granulated sugar
• 6 tablespoons clover honey
• 12 cups fresh whole cranberries

Preserve

Instructions

1. 01

   Prepare hot jars, lids, produce, and peppers safely.

2. 02

   Transfer every ingredient other than the cranberries to a large Dutch oven. Heat to boiling, then keep at a gentle boil for 5 minutes.

3. 03

   Add cranberries and simmer 20 minutes, stirring occasionally.

4. 04

   Fill hot half-pint or pint jars, leaving 1/4 inch headspace. Remove bubbles, wipe rims, and apply lids.

5. 05

   In a boiling-water canner, process 10 minutes (base time). Cool and check seals.
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