Wisconsin Cranberry And Kumquat Salsa - cooking recipe

Ingredients

6 ounces kumquats
1 onion, peeled & chopped
4 garlic cloves, peeled & crushed
2 mandarin oranges, juice of
1 lb cranberries (fresh or frozen)
3/4 cup sugar
1 green chili pepper (seeded & chopped) (optional)
salt & pepper, to taste

Preparation

Halve the kumquats, discard seeds, quarter the fruits.
Put 'quats, onion, garlic, berries and o.j. in a sauce-pan; half cover the pot, simmer until berries pop.
Stir in the sugar and chilies (if used).
Once sugar is dissolved, bring mixture to a boil; boil until mixture thickens.
Remove pan from heat; spoon salsa into hot jars, seal with two-part lids.
Process jars in a boiling-water bath for 15 minutes (at sea level).
Label, store in cool, dark place; use within 12-15 months.
FOR SHORTER STORAGE: spoon into jars, cool completely, refrigerate.
IDEA: use smaller decorative jars, add to a gift basket with other kitchen preserves. YUMMY!