Cranberry-Peach Chutney
condiment, indian, relishes
12 oz fresh or frozen cranberries
1 sorted
1 cup peach preserves
1 red bell pepper -- seeded
1 and chopped
1/4 cup packed dark brown sugar
1/2 tablespoon minced fresh ginger
3/4 teaspoon ground coriander seeds
1 teaspoon mustard seed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup golden raisins
1/4 cup cider vinegar
2 tablespoon grated lemon rind
1 medium onion -- peeled, diced
3/4 teaspoon crushed red pepper flakes --
1 or
1 jalapeno pepper -- cut in
1 half
1 seeds removed
In large saucepan, combine cranberries, preserves, red pepper, brown suga= r, ginger, coriander, mustard seed, salt, pepper, raisins, vinegar and lemon rind. Heat to a boil; reduce heat and simmer, stirring occasionally, 30 minutes. Add onion and pepper flakes. Simmer 20 minutes or until chutney = is thickened. Serve chutney chilled or at room temperature.
3 1/2 cups
*Note: Chutney may be made in advance and stored, covered, in refrigerato= r.
Source: The Drake Hotel, Chicago, IL
Downloaded from http://www.roa.com/index.phpl, Recipes of America, Milw= aukee PBS
MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 25, 1997
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Recipe By : http://www.roa.com/index.phpl, Recipes of America
From: Shermeyer-Gail Date: 05 Apr 97 Mastercook Recipes (Mailing List) Ä
Yield: 1 servings