- Rating:
- Servings:
- 3 cups
- Difficulty:
- Total Time:
- Recipe By:
- Chris Faulkner
Ingredients
- 12 ounces Cranberries
- 4 Pineapple Quince peeled
- 1 Organic Bell Pepper (use Red Bell Pepper) chopped
- 1/4 cup Dark Brown Sugar firmly packed
- 3/4 teaspoon Dried Japones Chiles
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 cup Currants
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Organic Lemon fresh zest
- 1 medium Organic Yellow Onion sliced
Directions
In a large saucepan combine all ingredients except onion and simmer, stirring occasionally for 20 minutes. Add onion and simmer 10 minutes, or until chutney is thick.
Chutney may be made a couple days ahead and chilled covered. Serve at room temperature.
