Fresh And Dried Cranberry Salsa (Canning)

• 1 cup coarsely chopped cranberries (fresh or frozen)
• 1/4 cup dried cranberries
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 -2 tablespoon liquid honey
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 2 teaspoons granulated sugar
• 1/4 teaspoon pickling salt
• 1/4 teaspoon hot pepper flakes

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. Ladle salsa into hot half-pint jars, leaving 1/2 inch headspace.
3. Process 20 minutes in a boiling water bath.
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.

cranberries, cranberries, red onion, parsley, liquid honey, red wine vinegar, lemon juice, sugar, pickling salt, hot pepper

Taken from www.food.com/recipe/fresh-and-dried-cranberry-salsa-canning-503496 (may not work)