Cranberry Quince Chutney

Yield:
3 1/2 cups, 8 servings
Level:
Easy
Ingredients
  • 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
  • 4 -inch strip fresh lemon zest, removed with a vegetable peeler
  • 1 medium onion, sliced (about 1 cup)
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


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    Cranberry Chutney

    Recipe courtesy of Tyler Florence