Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        fresh or frozen cranberries -- sorted
   1      cup           peach preserves
   1                    red bell pepper -- seeded 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      tablespoons   grated lemon rind
   1      medium        onion -- peeled, diced
     3/4  teaspoon      crushed red pepper flakes -- or
   1                    jalapeno pepper -- cut in half
                        --seeds removed

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.