Spicy Quince and Cranberry Chutney |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
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 |
Directions:
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.
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