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Cranberry Chutney Recipe

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This recipe for Cranberry Chutney is from Ahart Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz bag of fresh cranberries
1 cup quince preserves or apple jelly
1 red bell pepper, chopped
¼ cup brown sugar
¾ tsp ground coriander seeds
1 tsp mustard seeds
¾ tsp dried hot red pepper flakes
1 tsp salt
¼ tsp ground black pepper
½ cup raisins
¼ cup cider vinegar
2 inch strip fresh lemon peel (remove with vegetable peeler)
1 medium onion, sliced (about 1 cup)
Directions:
Directions:
In a large saucepan, combine all ingredients except onions. Simmer for 30 minutes, stirring occasionally. Add onion and simmer 20 minutes, or until chutney is thickened. Chutney may be made up to 1 week ahead and stored in refrigerator.

This chutney makes a great alternative to traditional cranberry sauce. You can also use it to make a great appetizer. Just spread chutney over a block of cream cheese or a wheel of warmed brie, top with crumbled bacon, and serve with crackers.

 

 

 

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