Wisconsin Cranberry And Kumquat Salsa

• 6 ounces kumquats
• 1 onion, peeled & chopped
• 4 garlic cloves, peeled & crushed
• 2 mandarin oranges, juice of
• 1 lb cranberries (fresh or frozen)
• 3/4 cup sugar
• 1 green chili pepper (seeded & chopped) (optional)
• salt & pepper, to taste

1. Halve the kumquats, discard seeds, quarter the fruits.
2. Put 'quats, onion, garlic, berries and o.j. in a sauce-pan; half cover the pot, simmer until berries pop.
3. Stir in the sugar and chilies (if used).
4. Once sugar is dissolved, bring mixture to a boil; boil until mixture thickens.
5. Remove pan from heat; spoon salsa into hot jars, seal with two-part lids.
6. Process jars in a boiling-water bath for 15 minutes (at sea level).
7. Label, store in cool, dark place; use within 12-15 months.
8. FOR SHORTER STORAGE: spoon into jars, cool completely, refrigerate.
9. IDEA: use smaller decorative jars, add to a gift basket with other kitchen preserves. YUMMY!

kumquats, onion, garlic, oranges, cranberries, sugar, green chili pepper, salt

Taken from www.food.com/recipe/wisconsin-cranberry-and-kumquat-salsa-254977 (may not work)