Thanksgiving HQ: Red Pepper Cranberry Chutney

Having just thrown away last year’s leftover chutney, Mrs. Lalli is now making the new batch. It’s a little tangy and a little spicy. You could even compare it to mustard fruit, but it’s not so sticky. And now, onto the recipe. This one comes from Michael McLaughlin.

2 cups cider vinegar
2 1/2 cups sugar
2 tablespoons yellow mustard seeds
2 teaspoons chili flakes
1 tablespoon salt
3 large red bell peppers, stemmed, cored, and diced into 1/4 inch pieces
2 12-ounce bags cranberries

Put all the ingredients, except the bell peppers and cranberries, in a pot over medium heat and stir until the sugar is dissolved. Add the peppers and cranberries, bring to a boil, then lower the heat to a simmer and cook for about 40 minutes, until the chutney is thick.

You will have leftovers, which can make a nice gift, and which is real, real delicious on your turkey sandwiches.