Instead of that questionable blob that comes out of a can and is filled with high fructose corn syrup, try this delicious sweet and savory cranberry dish that makes your turkey and pork sing in your mouth! It’s so easy and can be made ahead. Hope you and your family have a very Happy Thanksgiving!
12 oz. bag fresh or unthawed cranberries, picked over
1 cup quince preserves or apple jelly (about 12 oz)
1 red bell pepper, chopped (about 1 cup)
1/4 cup firmly packed dark brown sugar
3/4 tsp. ground coriander seeds
1 tsp. mustard seeds
3/4 tsp. dried red hot pepper flakes
1 tsp. salt
1/4 tsp. fresh ground black pepper
1/2 cup raisins
1/4 cup cider vinegar
4 inch strip fresh lemon zest, removed with vegetable peeler
1 medium onion, sliced (about 1 cup)
In a large saucepan, combine all ingredients except onion and simmer, stirring occasionally, 30 minutes. Add onion and simmer 20 minutes, or until chutney is thickened. Can be made 1 week ahead and chilled, covered. Serve chilled or at room temperature.
Makes about 3 1/2 cups serving 8.