Apple-cranberry Chutney with Quince

Name: Apple-cranberry Chutney with Quince
Yield: Makes about 3½ cups
Ingredients: 12-ounce bag fresh or unthawed frozen cranberries, picked over; 1 cup quince preserves* or apple jelly (about 12 ounces); ½ Granny Smith apple or other firm, tart apple, chopped; 1 red bell pepper, chopped (about 1 cup); ¼ cup firmly packed dark brown sugar; ¾ teaspoon ground coriander seeds; 1 teaspoon mustard seeds; ¾ teaspoon dried hot red pepper flakes; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; ½ cup raisins; ¼ cup cider vinegar; 4-inch strip fresh lemon zest, removed with a vegetable peeler; 1 medium onion, sliced (about 1 cup)

By Tested and perfected in the Sur la Table kitchen

Ingredients

12-ounce bag fresh or unthawed frozen cranberries, picked over
1 cup quince preserves* or apple jelly (about 12 ounces)
½ Granny Smith apple or other firm, tart apple, chopped
1 red bell pepper, chopped (about 1 cup)
¼ cup firmly packed dark brown sugar
¾ teaspoon ground coriander seeds
1 teaspoon mustard seeds
¾ teaspoon dried hot red pepper flakes
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup raisins
¼ cup cider vinegar
4-inch strip fresh lemon zest, removed with a vegetable peeler
1 medium onion, sliced (about 1 cup)

*Available at specialty food shops and some supermarkets.

Procedure

In a large saucepan combine all ingredients except onion and simmer for 30 minutes, stirring occasionally. Add onion and simmer for 20 minutes, or until chutney is thickened. Chutney may be made 1 week ahead and chilled, covered.

Serve chutney chilled or at room temperature.