Cranberry-peach chutney

Yield: 1 Servings

Measure 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

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

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