Cranberry Relish with Wild Sol Hot Salsa

Cranberry Relish with Wild Sol Hot Salsa

Ingredients

  • 1 bag fresh cranberries
  • 1 can Wild Sol Hot Salsa
  • ¾ cup brown sugar
  • ¼ cup maple syrup or honey
  • ½ red onion, thinly sliced
  • Zest and juice of 1 orange
  • 1 star anise
  • 4 cloves
  • 8 allspice berries
  • 2 tbsp sherry vinegar
  • ½ cup water
  • Salt and pepper to taste

Instructions

  1. Combine all ingredients in a medium Dutch oven and bring to a boil over high heat.
  2. Once cranberries begin to pop, reduce heat to low, cover, and simmer for 45 minutes.
  3. Remove the lid and cook uncovered until slightly thickened, stirring occasionally.
  4. Serve warm or chilled. Store leftovers in the fridge for up to a week.
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