1 medium red onion, finely chopped (about 2 C)
2 apples, cored and chopped
1 jalapeno, seeds & ribs removed, diced
1 1/2 C water
1/2 C apple cider vinegar
1 tsp salt
1/2 C sugar
2 Tbsp honey
4 C (about 1 1/4 pounds) fresh whole cranberries, rinsed
In a large pot, add the onion, apples, jalapeno, water, vinegar, salt, sugar and honey and place over medium high heat. Bring to a boil, then reduce heat to low. Cook for five minutes or until onions are translucent. Add the cranberries and cook for 20-30 minutes, just until cranberries start to break down and the apples are cooked, but still firm.
Remove from heat and add salsa to clean jars. On a folded-over dishtowel (for padding), strongly tap the bottom of the jar on the counter to help pack down the salsa, leaving 1/2” headspace. Using a damp, clean towel, wipe the rims of the jars, and top the jars with lids and rings. Process in a water bath for 10 minutes. Remove each jar with tongs and let cool on the counter.
Yield: 4 half-pints
Time: 1 hour
**This salsa is packed with spice and is a light appetizer that is perfect for starting a heavy wintertime meal. Serve with grilled crostini or homemade tortilla chips, or try some as a fresh garnish on roasted meats. While you can safely water bath can this recipe, you can also make it in advance and store it in the fridge for the Thanksgiving table.
Recipe from Edible Seattle November/December 2012 edition, recipe by Amy Pennington