Cranberry Quince Chutney
| Yield: | 1 Servings |
| Categories: |
| 1 | pk | (12 oz) fresh or unthawed frozen cranberries; picked over |
| 1 | c | Quince preserves or apple jelly; (about 12 ounces) |
| 1 | Red bell pepper; chopped (about 1 cup) | |
| 1/4 | c | Firmly packed dark brown sugar |
| 3/4 | ts | Ground coriander seeds |
| 1 | ts | Mustard seeds |
| 3/4 | ts | Dried hot red pepper flakes |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 1/2 | c | Raisins |
| 1/4 | c | Cider vinegar |
| 1 | 4-inch strip fresh lemon zest; removed with a vegetable peeler | |
| 1 | md | Onion; sliced (about 1 cup) |
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