Cranberry Quince Chutney

Title:
Cranberry Quince Chutney

Yield:
1 Servings

Categories:
Cooking




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)






 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"


 
on Dec 19, 1997