This is one of the recipes that has been provided by Les Kincaid from Las Vegas - to find out more about him and his views on food and cooking click here or if you would like to visit his website click here.

Ingredients

1 bag (12 oz.) fresh or frozen cranberries, sorted
1 cup peach preserves
1 medium red bell pepper, seeded, chopped
1/4 cup packed dark brown sugar
1/2 tablespoon minced fresh ginger
3/4 teaspoon ground coriander seeds toasted
1 teaspoon mustard seed toasted
1 teaspoon kosher 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

• In large saucepan, combine cranberries, preserves, red pepper, brown sugar, ginger, coriander, mustard seed, salt, pepper, raisins, and 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.

This chutney is also good with fish, chicken and other dishes.

Makes: 3 1/2 cups

Les Kincaid