Recipe - Cranberry Quince Chutney

1 pack (12 oz) 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)
One fourth cup Firmly packed dark brown
sugar
Three fourths teaspoon Ground coriander seeds
1 teaspoon Mustard seeds
Three fourths teaspoon Dried hot red pepper flakes
1 teaspoon Salt
One fourth teaspoon Freshly ground black pepper
One half cup Raisins
One fourth cup Cider vinegar
1 4inch strip fresh lemon
zest; removed with a
vegetable peeler
1 md Onion; cut or sliced up (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 One half cups, 8 servings

Recipe by: Cooking live Show #9010

Posted to MCRecipe Digest V1 #967 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997