Spicy Quince and Cranberry Chutney
Description
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
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1/2 teaspoon ground cloves
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1/2 teaspoon ground allspice
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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2 cups water
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1 pound quinces - peeled, cored, and diced
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1 orange, zested
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1/2 cup orange juice
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2 tablespoons white wine vinegar
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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.