Ingredients
- a 12-ounce bag fresh or unthawed frozen cranberries, picked over
- 1 cup quince preserves* or apple jelly (about 12 ounces)
- 1 red bell pepper, chopped (about 1 cup)
- 1/4 cup firmly packed dark brown sugar
- 3/4 teaspoon ground coriander seeds
- 1 teaspoon mustard seeds
- 3/4 teaspoon dried hot red pepper flakes
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup raisins
- 1/4 cup cider vinegar
- a 4-inch strip fresh lemon zest, removed with a vegetable peeler
- 1 medium onion, sliced (about 1 cup)
- *available at specialty foods shops and some supermarkets
Directions
- 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.
