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. 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. 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.

Nutrition per serving