| 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 |
tb |
Minced fresh ginger |
| 3/4 |
ts |
Ground coriander seeds |
| 1 |
ts |
Mustard seed |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/2 |
c |
Golden raisins |
| 1/4 |
c |
Cider vinegar |
| 2 |
tb |
Grated lemon rind |
| 1 |
md |
Onion, peeled, diced |
| 3/4 |
ts |
Crushed red pepper flakes or- |
| 1 |
|
Jalapeno pepper, cut in half, seeds removed |
INSTRUCTIONS
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.
3 1/2 cups
*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, 1997
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
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