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Spicy Quince and Cranberry Chutney

Spicy Quince and Cranberry Chutney

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 45 m
waterlily

waterlily

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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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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.
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Reviews

love2wine
7

love2wine

10/19/2011

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!

Cazuela
2

Cazuela

11/26/2012

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 firmness that apples probably would not. You can adjust for your personal taste by decreasing the sugar and adjusting the spices.

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