recipefor Cranberry Peach Chutney comes from Las Vegas
chef Les Kincaid. Les was one of the earliest contributors
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
can find out more about Les and his views on food and
cooking in his biography
page or by visiting his website www.leskincaid.com
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
large saucepan, combine cranberries, preserves, red
pepper, brown sugar, ginger, coriander, mustard seed,
salt, pepper, raisins, and vinegar and lemon rind.
to a boil; reduce heat and simmer, stirring occasionally,
onion and pepper flakes.
20 minutes or until chutney is thickened.
chutney chilled or at room temperature.
chutney is also good with fish, chicken and other
3 1/2 cups