Wisconsin Cranberry And Kumquat Salsa Recipes

KUMQUAT CRANBERRY SAUCE

Steps:

• Toast the coriander seeds in a dry medium saucepan over medium heat, shaking often, 3 to 4 minutes. Transfer to a paper towel, fold to cover, then crush the seeds with a rolling pin. Return to the saucepan.
• Add 1 1/2 cups water, the sugar, cranberries, kumquats and 1/4 teaspoon salt to the pan. Bring to a boil, then reduce to a simmer and cook until the berries burst and the sauce thickens, 18 to 25 minutes. (If the berries are not bursting after 15 minutes, gently mash with a spoon.) Let cool.
• Transfer the sauce to a bowl and refrigerate until chilled and thickened, at least 3 hours.

WISCONSIN CRANBERRY AND KUMQUAT SALSA

Steps:

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

UNCLE BILL'S CRANBERRY SALSA

Steps:

• Rinse cranberries in cold water.
• In a food processor, add cranberries, apple, red pepper and onion and pulse until coarsely chopped.
• Transfer to a mixing bowl and set aside.
• In a separate mixing bowl, stir together sugar, apple juice, cilantro, Jalapeno pepper and lime zest; mix well to blend.
• Add this mixture to the cranberry mixture and mix well to blend.
• Spoon into jars with a cover and refrigerate.
• To prepare Tortillas:.
• Heat oven to 375°F.
• Using a tree-shaped cookie cutter, cut 6 trees from each tortilla, or cut the tortillas into wedges.
• Place cut tortilla on an ungreased cookie sheets.
• Bake in preheated 375 F oven for 8 minutes or until crisp.
• You may also place the cut tortillas on parchment paper and microwave on HIGH (full power) for 1 1/2 to 2 minutes or until nice and crisp.
• Store tortilla chips in a plastic bag.
• Serve cranberry salsa with tortilla chips.
• Frozen cranberries can also be used to make the salsa.

CRANBERRY-KUMQUAT CHUTNEY

Steps:

• Combine all ingredients in heavy medium saucepan. Bring to boil, stirring often. Reduce heat to medium and simmer until chutney thickens and kumquats are translucent, stirring often, about 20 minutes. Cool completely. Discard cinnamon stick. (Can be prepared 5 days ahead. Cover and refrigerate.)

CRANBERRY-KUMQUAT SAUCE

Steps:

• Wrap kumquat seeds, cloves, and cardamom pods, if using, in a piece of cheesecloth; tie with kitchen twine to enclose. Place cheesecloth package in a large saucepan along with kumquats, orange juice, sugar, ginger, star anise, cinnamon stick, Aleppo pepper, and salt. Bring to a boil over high heat; immediately reduce heat to a simmer and cook until kumquats are soft and translucent and mixture is thickened and jamlike, about 1 1/2 hours.
• Add cranberries to saucepan and cook until they just begin to pop, about 10 minutes. Remove from heat and let cool completely. Sauce may be kept in an airtight container, refrigerated, for up to 3 days.

KUMQUAT SALSA

Steps:

• Mix jalapeños with garlic and cilantro. Remove insides from kumquats. Put insides in small pot and add orange juice, lemon juice, and brown sugar.
• While reducing mixture, cut kumquat shells to 1/2-inch size and add to reduction. When reduction is done and tender, mix with the other ingredients and add salt and pepper to taste.