"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Cranberry Chutney Recipe

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This recipe for Cranberry Chutney, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

1994 Minnesota Aharts' Cookbook
Added: Monday, July 14, 2008


12 oz bag of fresh cranberries
1 cup quince preserves or apple jelly
1 red bell pepper, chopped
cup brown sugar
tsp ground coriander seeds
1 tsp mustard seeds
tsp dried hot red pepper flakes
1 tsp salt
tsp ground black pepper
cup raisins
cup cider vinegar
2 inch strip fresh lemon peel (remove with vegetable peeler)
1 medium onion, sliced (about 1 cup)

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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