Cranberry-peach chutney

1 Servings

Ingredients

Quantity Ingredient
12 ounces Fresh or frozen cranberries, sorted
1 cup Peach preserves
1 Red bell pepper, seeded and chopped
¼ cup Packed dark brown sugar
½ tablespoon Minced fresh ginger
¾ teaspoon Ground coriander seeds
1 teaspoon Mustard seed
1 teaspoon Salt
¼ teaspoon Freshly ground black pepper
½ cup Golden raisins
¼ cup Cider vinegar
2 tablespoons Grated lemon rind
1 medium Onion, peeled, diced
¾ teaspoon Crushed red pepper flakes or-
1 Jalapeno pepper, cut in half, seeds removed

Directions

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.

3½ cups

*Note: Chutney may be made in advance and stored, covered, in refrigerator.

Source: The Drake Hotel, Chicago, IL Downloaded from , Recipes of America, Milwaukee PBS

MCBuster formatted by Gail Shermeyer <4paws@...> on Mar 25, 1997 Recipe by: , Recipes of America Posted to MC-Recipe Digest V1 #554 by 4paws@... (Shermeyer-Gail) on Apr 05, 1997

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