Yield: 1 Servings
|1 pack||(12 oz) fresh or unthawed frozen cranberries; picked over|
|1 cup||Quince preserves or apple jelly; (about 12 ounces)|
|1||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|
|¼ teaspoon||Freshly ground black pepper|
|¼ cup||Cider vinegar|
|1||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