Spicy Quince And Cranberry Chutney
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
57
Spice
39
Sweetness
43
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 cups
White Sugar1 tsp
Ground Cloves1 tsp
Ground Allspice1 tsp
Ground Cinnamon1 tsp
Salt2 cups
Water1 cup
Orange Juice2 tbsps
White Wine Vinegar3 cups
Cranberry (fresh or frozen)Directions:
1
Stir the sugar, cloves, allspice, cinnamon, and salt together in a large saucepan
2
Stir in the water, then bring to a boil over high heat, stirring until the sugar dissolves
3
Add the quince, and reduce heat to low
4
Cook and stir until the quince have turned rose colored, 4 to 5 minutes
5
Stir in the orange zest, orange juice, vinegar, and cranberries
6
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
7
Cool completely before serving