Cranberry-Quince ChutneyYou asked, "Perhaps you've got some interesting and out-of-the-ordinary cranberry recipes." Here's one with an Indian orientation, that goes well with turkey, chicken, or pork. It keeps well.
12 ounces cranberries (one std. bag)
1 cup quince preserves (high-end food shops sell "membrillo," which works here, if quince preserves aren't available in the jelly & jam section of the grocery store)
1 medium red bell pepper, chopped
1/4 cup dark brown sugar
3/4 teaspoon coriander seed, ground
1 teaspoon mustard seeds
3/4 teaspoon red chili flakes
1 teaspoon salt
1/4 teaspoon black pepper, ground
1/2 cup raisins, seedless
1/4 cup cider vinegar
1 each 4" strip of lemon zest
1 each medium onion, sliced (not chopped)
1. Simmer all ingredients, except the onion, about 30 minutes.
2. Add the onion and simmer another 20 minutes until the chutney is thickened.