Spicy Tomato Cranberry Chutney

1/2 cup finely chopped red onion,
1 (14- to 16-oz) can whole tomatoes in juice, including juice, chopped
1 cup fresh or frozen cranberries, coarsely chopped in a food processor
2/3 cup sugar
1/3 cup cider vinegar
1 (4- by 1-inch) strip fresh lemon zest
1/4 teaspoon dried hot red pepper flakes, or to taste
1/8 teaspoon salt

Bring all ingredients to a boil in a 2-quart heavy nonreactive saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring frequently, until thick, 20 to 25 minutes. Cool preserves, then chill, covered, at least 8 hours (for flavors to develop).

Makes about 2 cups.

 

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