Cranberry-peach Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chicago | Relishes | 1 | Servings |
INGREDIENTS
| 12 | oz | Fresh or frozen cranberries |
| sorted | ||
| 1 | c | Peach preserves |
| 1 | Red bell pepper, seeded and | |
| chopped | ||
| 1/4 | c | Packed dark brown sugar |
| 1/2 | T | Minced fresh ginger |
| 3/4 | t | Ground coriander seeds |
| 1 | t | Mustard seed |
| 1 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
| 1/2 | c | Golden raisins |
| 1/4 | c | Cider vinegar |
| 2 | T | Grated lemon rind |
| 1 | Onion, peeled diced | |
| 3/4 | t | Crushed red pepper flakes |
| or- | ||
| 1 | Jalapeno pepper, cut in | |
| half seeds removed | ||
| 3 | cups |
INSTRUCTIONS
1997 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. *Note: Chutney may be made in advance and stored, covered, in refrigerator. Source: The Drake Hotel, Chicago, IL Downloaded from http://www.roa.com/index.html, Recipes of America, Milwaukee PBS MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 25, Recipe by: http://www.roa.com/index.html, Recipes of America Posted to MC-Recipe Digest V1 #554 by 4paws@netrax.net (Shermeyer-Gail) on Apr 05, 1997
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1647
Calories From Fat: 75
Total Fat: 8.6g
Cholesterol: 0mg
Sodium: 3084.1mg
Potassium: 2049.1mg
Carbohydrates: 390g
Fiber: 36.8g
Sugar: 110g
Protein: 15g