- 6 cups chopped red onion
- 4 large Serrano peppers*, finely chopped
- 1 1/2 s water
- 1 1/2 s cider vinegar (5%)
- 1 tablespoon canning salt
- 1 1/3 s sugar
- 6 tablespoons clover honey
- 12 cups (2-3/4 pounds) fresh whole cranberries, rinsed
*Caution: Wear plastic or rubber gloves when handling and cutting hot peppers or wash hands thoroughly with soap and water before touching your face or eyes.
Yield: About 6 pint jars.
Wash and rinse 6 pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
Combine all ingredients except cranberries in large Dutch oven. Bring to boil over high heat; reduce heat slightly and boil gently for 5 minutes.
Add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching.
Fill the hot mixture into clean, hot pint jars, leaving 1/4-inch headspace. Leave saucepot over low heat while filling jars. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
Process in a boiling water canner. Pints or half-pints 10 minutes. For elevations over 1,000 feet, process for 15 minutes. Let cool, undisturbed, 12-24 hours and check for seals.
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