spicy quince and cranberry chutney

Ingredients

• Servings: 4
• 2 cups white sugar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups water
• 1 pound quinces - peeled, cored, and diced
• 1 orange, zested (optional)
• 1/2 cup orange juice
• 2 tablespoons white vinegar
• 3 cups fresh or frozen cranberries

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• 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.