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Apple-Cranberry Chutney with Quince

Serves: 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)


*Available at specialty food shops and some supermarkets.

Procedures:

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.

Tested and perfected in the Sur la Table kitchen

 
 
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