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Cranberry Quince Chutney

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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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