Medium Condiment

Spicy Quince and Cranberry Chutney

Name: Spicy Quince and Cranberry Chutney
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 cups white sugar; 0.5 teaspoons ground cloves; 0.5 teaspoons ground allspice; 1 teaspoon ground cinnamon; 0.5 teaspoons salt; 2 cups water; 1 pound quinces - peeled , cored, and diced; 1 orange , zested; 0.5 cups orange juice; 2 tablespoons white wine vinegar; 3 cups fresh or frozen cranberries

Total Time

1h 25m

25m prep · 60m cook

Servings

4 people

Rating

—

Difficulty

Medium

39 views

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This is a much more lively alternative to plain cranberry sauce and is one of my very favorites. I buy the quinces (membrillos) at a local Mexican grocery store. It is so worth the extra effort!

Ingredients

2 cups white sugar
0.5 teaspoons ground cloves
0.5 teaspoons ground allspice
1 teaspoon ground cinnamon
0.5 teaspoons salt
2 cups water
1 pound quinces - peeled , cored, and diced
1 orange , zested
0.5 cups orange juice
2 tablespoons white wine vinegar
3 cups fresh or frozen cranberries

Instructions

1

Stir the sugar, cloves, allspice, cinnamon, and salt together in a large saucepan. Stir in the water, then bring to a boil over high heat, stirring until the sugar dissolves. Add the quince, and reduce heat to low. Cook and stir until the quince have turned rose colored, 4 to 5 minutes.
2

Stir in the orange zest, orange juice, vinegar, and cranberries. Bring to a boil over high heat, then reduce heat to medium-low, and cook until the cranberries have burst and the chutney has thickened, about 20 minutes. Cool completely before serving.