Cranberry Quince Jelly
INGREDIENTS:
1 pk (12 oz) fresh or unthawed
-frozen cranberries; picked
-over
1 c Quince preserves or apple
-jelly; (about 12 ounces)
1 Red bell pepper; chopped
-(about 1 cup)
1/4 c Firmly packed dark brown
-sugar
3/4 ts Ground coriander seeds
1 ts Mustard seeds
3/4 ts Dried hot red pepper flakes
1 ts Salt
1/4 ts Freshly ground black pepper
1/2 c Raisins
1/4 c Cider vinegar
1 4-inch strip fresh lemon
-zest; removed with a
-vegetable peeler
1 md Onion; sliced (about 1 cup)
1 pk (12 oz) fresh or unthawed
-frozen cranberries; picked
-over
1 c Quince preserves or apple
-jelly; (about 12 ounces)
1 Red bell pepper; chopped
-(about 1 cup)
1/4 c Firmly packed dark brown
-sugar
3/4 ts Ground coriander seeds
1 ts Mustard seeds
3/4 ts Dried hot red pepper flakes
1 ts Salt
1/4 ts Freshly ground black pepper
1/2 c Raisins
1/4 c Cider vinegar
1 4-inch strip fresh lemon
-zest; removed with a
-vegetable peeler
1 md Onion; sliced (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 1/2 cups, 8 servings
Serve chutney chilled or at room temperature.
Yield: 3 1/2 cups, 8 servings