Apple-Cranberry Chutney with Quince
By Tested and perfected in the Sur la Table kitchen
Images
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.
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.
Serve chutney chilled or at room temperature.
Apple-Cranberry Chutney with Quince
By Tested and perfected in the Sur la Table kitchen
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.
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.
Serve chutney chilled or at room temperature.