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Wisconsin Cranberry and Kumquat Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.4336
Energy (kCal)1153.0088
Carbohydrates (g)279.2118
Total fats (g)3.2076
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Halve the kumquats, discard seeds, quarter the fruits. | 2. Put 'quats, onion, garlic, berries and o.j. in a sauce-pan; half cover the pot, simmer until berries pop. | 3. Stir in the sugar and chilies (if used). | 4. Once sugar is dissolved, bring mixture to a boil; boil until mixture thickens. | 5. Remove pan from heat; spoon salsa into hot jars, seal with two-part lids. | 6. Process jars in a boiling-water bath for 15 minutes (at sea level). | 7. Label, store in cool, dark place; use within 12-15 months. | 8. FOR SHORTER STORAGE: spoon into jars, cool completely, refrigerate. | 9. IDEA: use smaller decorative jars, add to a gift basket with other kitchen preserves. YUMMY! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kumquat 6 ounces 120.7688 27.0454 3.1978 1.4628
    onion 1 peeled chopped 64.0 14.944 1.76 0.16
    garlic clove 4 peeled crushed - - - -
    orange juice 2 223.2 51.583999999999996 3.472 0.992
    cranberry 1 50.6 13.167 0.506 0.14300000000000002
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    green chili pepper 1 seeded chopped 89.955 21.2744 4.4978 0.4498
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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