Cranberry-Peach Chutney

Title:
Cranberry-Peach Chutney

Yield:
1 Servings

Categories:
Relishes




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






 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 
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