Name: Cranberry Quince Chutney
Yield: Makes about 3 1/2 cups, serving 8
Ingredients: a 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; a 4-inch strip fresh lemon zest, removed with a vegetable peeler; 1 medium onion, sliced (about 1 cup); *available at specialty foods shops and some supermarkets

Recipe information

Yield
Makes about 3 1/2 cups, serving 8

Ingredients

a 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

a 4-inch strip fresh lemon zest, removed with a vegetable peeler

1 medium onion, sliced (about 1 cup)

*available at specialty foods shops and some supermarkets

Preparation

Step 1
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.
Step 2
Serve chutney chilled or at room temperature.