Cranberry-peach chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Fresh or frozen cranberries, sorted |
| 1 | cup | Peach preserves |
| 1 | Red bell pepper, seeded and chopped | |
| ¼ | cup | Packed dark brown sugar |
| ½ | tablespoon | Minced fresh ginger |
| ¾ | teaspoon | Ground coriander seeds |
| 1 | teaspoon | Mustard seed |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| ½ | cup | Golden raisins |
| ¼ | cup | Cider vinegar |
| 2 | tablespoons | Grated lemon rind |
| 1 | medium | Onion, peeled, diced |
| ¾ | teaspoon | Crushed red pepper flakes or- |
| 1 | Jalapeno pepper, cut in half, seeds removed | |
Directions
In large saucepan, combine cranberries, preserves, red pepper, brown sugar, ginger, coriander, mustard seed, salt, pepper, raisins, vinegar and lemon rind. Heat to a boil; reduce heat and simmer, stirring occasionally, 30 minutes. Add onion and pepper flakes. Simmer 20 minutes or until chutney is thickened. Serve chutney chilled or at room temperature.
3½ cups
*Note: Chutney may be made in advance and stored, covered, in refrigerator.
Source: The Drake Hotel, Chicago, IL Downloaded from , Recipes of America, Milwaukee PBS
MCBuster formatted by Gail Shermeyer <4paws@...> on Mar 25, 1997 Recipe by: , Recipes of America Posted to MC-Recipe Digest V1 #554 by 4paws@... (Shermeyer-Gail) on Apr 05, 1997