1 pkg (12 oz) fresh cranberries, rinsed and picked over
3/4 c sugar
1 scallion coarsely choppped
1 medium jalapeno seeded and quartered
3 tsp fresh cilantro
1/4 tsp ground cumin
Coarsely chop all ingredients in a food processor, pulsing the motor.
Pour into three sterile 1 cup canning jars, leaving 1 inch headspace.
Allow the flavors to develop in the refrigerator overnight. This will keep for 1 week in the refrigerator or 2 months in the freezer.
To use frozen cranberry sauce, thaw in the refrigerator.
Note or quick version of this recipe, combine one 16 oz can of whole cranberry sauce with 1/2 cup of five pepper jelly. Melt together in a saucepan over medium heat until combined. Cool and then serve. This will keep 2 weeks in refrigerator
0 Out of 5 from
You can add this Canning Southwestern Cranberry Sauce recipe to your own private DesktopCookbook.