Spicy Quince and Cranberry Chutney recipe

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Ingredients

2 cups white sugar
½ teaspoon ground cloves
½ teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups water
1 pound quinces - peeled, cored, and diced
1 orange, zested
½ cup orange juice
2 tablespoons white wine vinegar
3 cups fresh or frozen cranberries

Nutrition Info

127.7 calories
carbohydrate: 33.1 g
cholesterol: : -
fat: 0.1 g
fiber: 1.8 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 75.7 mg
sugar: 26.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 cups

Recipe Note

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!

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