Fresh and Dried Cranberry Salsa (Canning)

• coarsely chopped cranberries↗1 cup

  fresh or frozen

• dried cranberries↗1⁄4 cup
• chopped red onion1⁄4 cup
• chopped fresh parsley2 tablespoons
• liquid honey↗1 -2 tablespoon
• red wine vinegar↗1 tablespoon
• lemon juice↗1 tablespoon
• granulated sugar↗2 teaspoons
• pickling salt↗1⁄4 teaspoon
• hot pepper flakes↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Combine all ingredients in a non-reactive medium saucepan, bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until thickened, stirring frequently.

2. 2

   Ladle salsa into hot half-pint jars, leaving 1/2 inch headspace.

3. 3

   Process 20 minutes in a boiling water bath.

4. 4

   For Cranberry Salad Dressing: Combine 1/2 cup cranberry salsa, 1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 clove garlic (minced), salt and pepper to taste. Whisk or shake well to blend. Makes 3/4 cup.