Cranberry-Peach Chutney

Course : Chutney
Serves: 4
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12 ounces fresh or frozen cranberries -- sorted
1 cup peach preserves
1 medium red bell pepper -- seeded and chopped
1/4 cup packed dark brown sugar
1/2 tablespoons 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 jalapeno pepper -- cut in half seeds removed

Preparation / Directions:

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.

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