Cranberries, Fresh

1 32OZ. PACKAGE (8 CUPS) SIGNATURE FARMS CRANBERRIES, FRESH, 1 1/3 CUPS GRANULATED SUGAR, 3/4 CUP FRESH LIME JUICE, 2/3 CUP CHOPPED CILANTRO, 8 GREEN ONIONS, THINLY SLICED (ABOUT 1/2 CUP), 5 JALAPENO PEPPERS, MINCED (ABOUT 7/8 CUP) OR TO TASTE, 1 TEASPOON SALT OR TO TASTE

RINSE CRANBERRIES THOROUGHLY. BRING A LARGE POT OF WATER TO A BOIL. ADD CRANBERRIES TO BOILING WATER AND LET STAND 60 SECONDS. DRAIN IMMEDIATELY IN A COLANDER AND RINSE WITH COLD WATER. MASH ABOUT HALF THE CRANBERRIES WITH A FORK, OR PULSE ALL THE BERRIES BRIEFLY IN A FOOD PROCESSOR UNTIL COARSELY CHOPPED. PLACE IN A BOIL AND ADD SUGAR. STIR IN REMAINING INGREDIENTS. FLAVORS BLEND AS SALSA STANDS. REFRIGERATE UP TO ONE WEEK. MAKES ABOUT 7 CUPS.

SINCE COOKING APPLIANCES VARY, THESE INSTRUCTIONS ARE GUIDELINES ONLY. 

1 32OZ. PACKAGE (8 CUPS) SIGNATURE FARMS CRANBERRIES, FRESH, 2 2/3 CUPS GRANULATED SUGAR, 2 2/3 CUPS WATER

RINSE CRANBERRIES THOROUGHLY. IN A LARGE SAUCEPAN BRING SUGAR AND WATER TO A BOIL. ADD CRANBERRIES; RETURN TO A BOIL AND COOK, STIRRING OCCASIONALLY, OVER MEDIUM HEAT UNTIL SKINS START TO POP. FOR SMOOTHER SAUCE, COOK UNTIL MOST OF THE SKINS POP. REMOVE FROM HEAT; COOL TO ROOM TEMPERATURE AND REFRIGERATE UNTIL CHILLED. SAUCE THICKENS AS IT COOLS. MAKES ABOUT 8 CUPS.

VARIATIONS: BEFORE COOLING, STIR IN GRATED ORANGE ZEST, CHOPPED CANDIED GINGER, DRIED SLICED APRICOTS, OR RAISINS AS DESIRED.

PERISHABLE

TO MAINTAIN QUALITY, STORE IN REFRIGERATOR

TO FREEZE FOR LATER USE: JUST PLACE BAG IN FREEZER. DO NOT WASH BEFORE FREEZING. WHEN READY TO USE, RINSE WITH COLD WATER AND DRAIN.

WASH BEFORE USE