Cranberry quince chutney

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 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)

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

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