Spicy Quince and Cranberry Chutney Popular Recipes

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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!"

Ingredients :

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

Instructions :

Prep : 15M	Cook : 16M	Ready in : 1H45M

• 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.
• 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.

Notes :

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