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Title: Cranberry Quince Chutney Categories: Cooking, Live Yield: 1 Servings 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" |