Recipe for Cranberry Quince Chutney

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 pkt	(12 oz) fresh or unthawed frozen cranberries, picked over
1 cup	Quince preserves or apple jelly, (about 12 ounces)
1 x	Red bell pepper, chopped (about 1 cup)
1/4 cup	Firmly packed dark brown sugar
3/4 tsp	Ground coriander seeds
1 tsp	Mustard seeds
3/4 tsp	Dried hot red pepper flakes
1 tsp	Salt
1/4 tsp	Freshly ground black pepper
1/2 cup	Raisins
1/4 cup	Cider vinegar
1 x	4-inch strip fresh lemon zest, removed with a vegetable peeler

Instructions:

Instructions: 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

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