Pam’S Pineapple Cranberry Salsa

Name: Pam’S Pineapple Cranberry Salsa
Ingredients: 2 packages (12 ounces each) fresh cranberries; 2 medium Granny Smith apples, peeled and cut into 1-inch chunks; 1 large onion, cut into 1-inch chunks; 1 large green pepper, cut into 1-inch chunks; 4 garlic cloves; 2 pickled seeded jalapeno peppers; 1 can (20 ounces) crushed pineapple; 1 cup sugar; 1 cup packed brown sugar; 2 teaspoons salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1-1/2 cups orange juice; 2 tablespoons white vinegar; 2 teaspoons lime juice

15 ingredients

3 steps

Ingredients

2 packages (12 ounces each) fresh cranberries
2 medium Granny Smith apples, peeled and cut into 1-inch chunks
1 large onion, cut into 1-inch chunks
1 large green pepper, cut into 1-inch chunks
4 garlic cloves
2 pickled seeded jalapeno peppers
1 can (20 ounces) crushed pineapple
1 cup sugar
1 cup packed brown sugar
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1-1/2 cups orange juice
2 tablespoons white vinegar
2 teaspoons lime juice

Directions

1

Working in batches, pulse first six ingredients in a food processor until finely chopped. Transfer to a stockpot. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat; simmer, uncovered, until tender, about 15 minutes.
2

Ladle hot mixture into six hot 1-pint jars, leaving 3/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.