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Cranberry Peach Chutney RECIPE

Las Vegas chef Les KincaidThis recipefor Cranberry Peach Chutney comes from Las Vegas chef Les Kincaid. Les was one of the earliest contributors to Hub-UK.

"I love anything to do with food, wine or golf. Most people 'eat to live' and most others 'live to eat'. I prefer the 'live to eat'. Cooking is said to be therapeutic. In today's hectic world, unless we engross ourselves into something relaxing, we'll go crazy, by the end of the day. So just get into the kitchen and try to be creative using your imagination. It need not be a gourmet meal or anything grand just something simple and satisfying."

You can find out more about Les and his views on food and cooking in his biography page or by visiting his website


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