Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pack | (12 oz) fresh or unthawed frozen cranberries; picked over |
1 cup | Quince preserves or apple jelly; (about 12 ounces) |
1 \N | Red bell pepper; chopped (about 1 cup) |
¼ cup | Firmly packed dark brown sugar |
¾ teaspoon | Ground coriander seeds |
1 teaspoon | Mustard seeds |
¾ teaspoon | Dried hot red pepper flakes |
1 teaspoon | Salt |
¼ teaspoon | Freshly ground black pepper |
½ cup | Raisins |
¼ cup | Cider vinegar |
1 \N | 4-inch strip fresh lemon zest; removed with a vegetable peeler |
1 medium | Onion; sliced (about 1 cup) |
In a large saucepan combine all ingredients except onion and simmer, stirring occasionally, 30 minutes. Add onion and simmer 20 minutes, or until chutney is thickened. Chutney may be made 1 week ahead and chilled, covered.
Serve chutney chilled or at room temperature.
Yield: 3½ cups, 8 servings
Recipe by: Cooking live Show #9010 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman" <jfreeman@...> on Dec 19, 1997