| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 1 | pk | (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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