Spicy Quince and Cranberry Chutney

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

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.
Spicy Quince and Cranberry Chutney

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

Categories

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