Cranberry quince chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| ½ | cup | Raisins |
| ¼ | cup | Cider vinegar |
| 1 | 4-inch strip fresh lemon zest; removed with a vegetable peeler | |
| 1 | medium | Onion; sliced (about 1 cup) |
Directions
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