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Spicy Quince and Cranberry Chutney

4

0 min

Spicy Quince and Cranberry Chutney

Spicy Quince and Cranberry Chutney Photo 1

Time

0 min

Serving

16 persons

Calories

128

Rating

4.00★ (9)

Cuisine

Mexican
Author: Victoria Buriak
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

  • white sugar: 2 cups
  • ground cloves: 0.5 tsp
  • ground allspice: 0.5 tsp
  • ground cinnamon: 1 tsp
  • salt: 0.5 tsp
  • water: 2 cups
  • quinces - peeled, cored, and: 1 pound (diced)
  • orange, zested: 1 piece
  • orange juice: 0.5 cup
  • white wine vinegar: 2 Tbsp
  • or frozen cranberries: 3 cups (fresh)

Metric Conversion

Stages of cooking

Spicy Quince and Cranberry Chutney Photo 21
Spicy Quince and Cranberry Chutney Photo 32
  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.
    Spicy Quince and Cranberry Chutney Photo 2
  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.
    Spicy Quince and Cranberry Chutney Photo 3

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