Cranberry Quince Chutney

• 12 -ounce bag fresh or unthawed frozen cranberries, picked over
• 1 cup quince preserves or apple jelly (about 12 ounces)
• 1 red bell pepper, chopped (about 1 cup)
• 1/4 cup firmly packed dark brown sugar
• 3/4 teaspoon ground coriander seeds
• 1 teaspoon mustard seeds
• 3/4 teaspoon dried hot red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup raisins
• 1/4 cup cider vinegar
• 4 -inch strip fresh lemon zest, removed with a vegetable peeler
• 1 medium onion, sliced (about 1 cup)

1. In a large saucepan combine all ingredients except onion and simmer, stirring occasionally, 30 minutes.
2. Add onion and simmer 20 minutes, or until chutney is thickened.
3. Chutney may be made 1 week ahead and chilled, covered.
4. Serve chutney chilled or at room temperature

cranberries, quince preserves, red bell pepper, brown sugar, ground coriander seeds, mustard seeds, salt, freshly ground black pepper, raisins, cider vinegar, lemon zest, onion

Taken from www.foodnetwork.com/recipes/cranberry-quince-chutney.html (may not work)