Recipe - Cranberry-Peach Chutney

12 ounce Fresh or frozen cranberries,
sorted
1 cup Peach preserves
1 Red bell pepper, seeded and
chopped
One fourth cup Packed dark brown sugar
One half tablespoon Minced fresh ginger
Three fourths teaspoon Ground coriander seeds
1 teaspoon Mustard seed
1 teaspoon Salt
One fourth teaspoon Freshly ground black pepper
One half cup Golden raisins
One fourth cup Cider vinegar
2 tablespoon Grated lemon rind
1 md Onion, peeled, minced
Three fourths teaspoon 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 One half 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 4paws@netrax.net on Mar 25, 1997

Recipe by: http://www.roa.com/index.html, Recipes of America Posted to
MCRecipe Digest V1 #554 by 4paws@netrax.net (ShermeyerGail) on Apr 05,
1997