a 12-ounce bag fresh or unthawed frozen cranberries, picked over |
1 cup quince preserves* or apple jelly (about 12 ounces) |
1 red bell pepper, chopped (about 1 cup) |
1/4 cup firmly packed dark brown sugar |
3/4 teaspoon ground coriander seeds |
1 teaspoon mustard seeds |
3/4 teaspoon dried hot red pepper flakes |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup raisins |
1/4 cup cider vinegar |
a 4-inch strip fresh lemon zest, removed with a vegetable peeler |
1 medium onion, sliced (about 1 cup) |
