Spicy Quince and Cranberry Chutney2 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 1 hr 45 min
“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!” - by waterlily
Original recipe yields 4 cups
- 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.
Amount Per Serving (16 total)
- 128 cal
- 0.1 g
- < 1%
- 33.1 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Discoved that "mystery fruit" tree in my yard is a quince tree! This is the first quince recipe I've tried and it was pretty tasty. It even received Mom's approval for Thanksgiving this year!..." See more"
"Delicious! Served at a traditional Thanksgiving dinner, this chutney added a spicy dimension to cranberries that complemented the turkey, gravy, and stuffing. A great way to use quince--they kept a fi..." See morermness that apples probably would not. You can adjust for your personal taste by decreasing the sugar and adjusting the spices."
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