Yield: 1 Servings
Measure | Ingredient |
---|---|
12 ounces | Fresh or frozen cranberries, sorted |
1 cup | Peach preserves |
1 \N | 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 \N | 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