Cranberry Quince Chutney

This recipe is the Queen of Thanksgiving cranberry recipes. Ask anyone. You can also preserve it in a water-bath, thanks to the acidity of the cranberries, vinegar and sugar.

12 oz fresh cranberries

1c quince or apple jelly
1 red bell pepper, chopped
1/4 cup firmly packed brown sugar
3/4 tsp ground coriander
1 tsp mustard seeds
3/4 tsp dried hot red pepper flakes
1 tsp salt
1/4 tsp fresh ground black pepper
1/2 cup raisins
1/4 cup cider vinegar
4 inch strip of lemon zest (I usually add more)
1 medium onion, sliced (or diced)

In a large saucepan combine all ingredients except onion and simmer, stirring occasionally for 30 minutes. Add onion and simmer 20 minutes or until chutney is thickened.