By Tested and perfected in the Sur la Table kitchen
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Apple-cranberry Chutney with Quince
By Tested and perfected in the Sur la Table kitchen
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Yield/Serves:
Makes about 3½ cups
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.
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.
