Wisconsin Cranberry and Kumquat Salsa

Name: Wisconsin Cranberry and Kumquat Salsa
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 48
Cuisine: Mexican
Ingredients: 454 grams cranberries (fresh or frozen); 4 garlic cloves , peeled & crushed; 1 green chili pepper (seeded & chopped) (optional); 2 mandarin oranges, juice of; 170 grams kumquats; 1 onion , peeled & chopped; 48 servings salt & pepper , to taste; 177 milliliters sugar

The recipe Wisconsin Cranberry and Kumquat Salsa could satisfy your Mexican craving in roughly 35 minutes. This hor d'oeuvre has 22 calories, 0g of protein, and 0g of fat per serving. This gluten free and vegan recipe serves 48. Head to the store and pick up sugar, garlic cloves, chili pepper, and a few other things to make it today.

Ingredients

Servings:

454grams

cranberries (fresh or frozen)4

garlic cloves , peeled & crushed 1

green chili pepper (seeded & chopped) (optional)2

mandarin oranges, juice of 170grams

kumquats 1

onion , peeled & chopped 48servings

salt & pepper , to taste 177milliliters

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.