SPICY QUINCE AND CRANBERRY CHUTNEY
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!
Provided by waterlily
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 1h45m
Yield 16
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 33.1 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.3 g, Sodium 75.7 mg, Sugar 26.5 g
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Zain Saleem
[email protected]This chutney is a great gift idea. I made a few jars for my friends and family for Christmas and they all loved it.
Ezenwa Okolo
[email protected]I've never made chutney before, but this recipe was so easy to follow. I'm so glad I tried it because this chutney is delicious!
manshali Tamang
[email protected]This chutney is so easy to make. I love that I can just throw all the ingredients in a pot and let it simmer. It's a great recipe for busy weeknights.
Raju M H
[email protected]I'm not a big fan of spicy food, but this chutney is the perfect balance of sweet and spicy. It's not too spicy, but it still has a nice kick.
Rishikesh Ghimire
[email protected]This chutney is a great way to use up leftover cranberries. I always have a lot of cranberries left over after the holidays, and this is a great way to use them up.
Mark Lekeaka
[email protected]I love the combination of quince and cranberries in this chutney. It's a unique and delicious flavor that I've never tasted before. I will definitely be making this again.
Brandie Hazelwood
[email protected]This chutney is so versatile! I've used it as a condiment for grilled chicken, as a spread for sandwiches, and even as a glaze for roasted vegetables. It's always a hit.
Gazazgn Kamiso
[email protected]I made this chutney for a holiday party and it was a huge hit. Everyone loved the unique flavor and the beautiful color. I will definitely be making this again for my next party.
Emmy Daniel
[email protected]This chutney is a bit time-consuming to make, but it's totally worth it. The flavor is out of this world! I can't wait to try it with different types of meat and cheese.
Fatima Nahali
[email protected]I followed the recipe exactly and the chutney turned out perfectly. It's so good that I'm already thinking about making a double batch. Thanks for sharing this amazing recipe!
Diana Charkhinezhad
[email protected]This chutney is absolutely delicious! It's the perfect balance of sweet and spicy, and the quince and cranberries give it a unique flavor that I've never tasted before. I will definitely be making this again.
Pinch E. Pete
[email protected]I've never tried quince before, but I'm so glad I did in this recipe. The combination of quince, cranberries, and spices is simply divine. This chutney is a must-try for anyone who loves fruity and spicy condiments.
Mohammed 09 Albusaidi
[email protected]This is my new favorite chutney recipe! I love the unique flavor of the quince and cranberries, and the spice level is perfect. I will definitely be making this again and again.
ffion Owen
[email protected]I was pleasantly surprised by how easy this chutney was to make. I didn't have any quince on hand, so I used apples instead, and it turned out just as good. The chutney is also very versatile. I've used it as a condiment for grilled meats, as a sprea
Shamrooz Gill
[email protected]This spicy quince and cranberry chutney is a taste sensation! The combination of sweet, tart, and spicy is perfectly balanced, and the chutney has a lovely thick consistency. I served it with cheese and crackers as part of a cheeseboard, and it was a