(12 oz) fresh or unthawed frozen cranberries; picked over
1
c
Quince preserves or apple jelly; (about 12 ounces)
1
Red bell pepper; chopped (about 1 cup)
1/4
c
Firmly packed dark brown sugar
3/4
ts
Ground coriander seeds
1
ts
Mustard seeds
3/4
ts
Dried hot red pepper flakes
1
ts
Salt
1/4
ts
Freshly ground black pepper
1/2
c
Raisins
1/4
c
Cider vinegar
1
4-inch strip fresh lemon zest; removed with a vegetable peeler
1
md
Onion; sliced (about 1 cup)
INSTRUCTIONS
In a large saucepan combine all ingredients except onion and simmer,
stirring occasionally, 30 minutes. Add onion and simmer 20 minutes, or
until chutney is thickened. Chutney may be made 1 week ahead and chilled,
covered.
Serve chutney chilled or at room temperature.
Yield: 3 1/2 cups, 8 servings
Recipe by: Cooking live Show #9010
Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997
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