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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 Time
    Prep: 45 min. Process: 20 min.
  • Makes
    6 pints

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1/4 cup: 56 calories, 0 fat (0 saturated fat), 0 cholesterol, 99mg sodium, 14g carbohydrate (12g sugars, 1g fiber), 0 protein.

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