Cranberry Salsa - A Gift from the Bog

One of the rites of fall is stocking up on cranberries.  When I lived up north, I loved the trip to the bog to gather them.  I usually can and freeze them for use all year long - why just eat them in the fall?  This year I purchased them - but at least they are a local Wisconsin gift from the bog!

This recipe from the Michigan Extension Service is my first attempt at cranberry salsa.   It is flavorful - but next round I'd add a few more Serrano peppers.  Also, in case you are curious...here is a good reference for "understanding" peppers:  http://www.missvickie.com/howto/spices/peppers/peppersdict.html.

6 c red onion chopped
4 large Serrano peppers, finely chopped (more!)
1 1/2 c water
1 1/2 c apple cider vinegar
1 tbsp salt
2 c sugar
6 tbsp honey
12 c or 3 lbs whole cranberries, rinsed

I chopped the onions and peppers in my food processor.  Place all ingredients but the cranberries in a large pot and boil gently for 5 minutes.  Add the cranberries, reduce heat slightly and simmer for 20 minutes, stirring occasionally.
Ladle the salsa into clean hot canning jars, leaving 1/4 inch free at the top.  Twist on covers and rings and boil in a canner for 15 minutes.