Spicy Quince And Cranberry Chutney
16 servings
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
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.
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