Pam’s Pineapple Cranberry Salsa
Apples and cranberries give this salsa a holiday flavor, while garlic and jalapenos give it just the kick salsa needs. You can serve it up as a dip with chips, like a regular salsa, or as a complement to meat dishes. Sometimes I substitute half the sugar with Splenda to lessen the calories. Works and tastes great! —Pam Leni, Rockford, Illinois
Total TimePrep: 45 min. Process: 20 min.
- 2 packages (12 ounces each) fresh cranberries
- 2 medium Granny Smith apples, peeled and cut into 1-inch chunks
- 1 large onion, cut into 1-inch chunks
- 1 large green pepper, cut into 1-inch chunks
- 4 garlic cloves
- 2 pickled seeded jalapeno peppers
- 1 can (20 ounces) crushed pineapple
- 1 cup sugar
- 1 cup packed brown sugar
- 2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1-1/2 cups orange juice
- 2 tablespoons white vinegar
- 2 teaspoons lime juice
- Working in batches, pulse first six ingredients in a food processor until finely chopped. Transfer to a stockpot. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat; simmer, uncovered, until tender, about 15 minutes.
- Ladle hot mixture into six hot 1-pint jars, leaving 3/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.