Preparation:
In large saucepan, combine cranberries, preserves, red pepper, brown sugar,
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 refrigerator. |
