Thanks Marie...I like autumn type stuff...apples, pumpkin, spices and cranberries! This I will add to the list of things to try!

Rob

PS....Not that you would know maybe but, for altitude...add 6 minutes (I am at 5280)?

Thanks Marie. Anything with maple syrup in it has to be good.

Per your request, this is from "So Easy to Preserve,"

Spicy Cranberry Salsa

6 cups chopped red onion
4 finely chopped large serrano peppers
1 1/2 cups water
1 1/2 cups cider vinegar 5% acidity
1 T. canning salt
1 1/3 cups sugar
6 T. clover honey
12 cups ( approx. 2 3/4 cups)rinsed whole fresh cranberries
Wash and rinse six pint canning jars, keep hot until ready to use. Prepare lids according to manufacturers directions.
Combine all ingredients except cranberries in a large Dutch oven or saucepan. Bring to a boil over high heat, reduce heat slightly and boil gently for 5 minutes. Add cranberries, reduce heat, slightly and simmer for 20 minutes.Stir occasionally to prevent scorching. Pour into jars, leave 1/4 inch headspace. Leave saucepot over low heat while filling jars. Remove air bubbles, adjust headspace if needed. Seal with lids, process in water bath canner for 10 minutes. Remove jars from canner and allow to cool undisturbed for 12-24 hours and check for seals.

I haven't tried this Cranberry Salsa, though it sounds great. If you do make it, let us know how it turns out.

Tucker, the rule of thumb for jellied fruit products is 1 added minute per every additional 1000 feet, so another 5 minutes will definitely do it.

Carol

thank you Carol

I am going to try it, most definitely. Hum, it sounds really yummy. I am a sucker for any unusual recipe. Will let you know how it turns out.

Marie