Spicy Quince and Cranberry Chutney

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!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 128 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.