Spicy Quince and Cranberry Chutney recipe
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Ingredients
- 2 cups white sugar ½ teaspoon ground cloves ½ teaspoon ground allspice 1 teaspoon ground cinnamon ½ teaspoon salt 2 cups water 1 pound quinces - peeled, cored, and diced 1 orange, zested ½ cup orange juice 2 tablespoons white wine vinegar 3 cups fresh or frozen cranberries
Nutrition Info
- 127.7 caloriescarbohydrate: 33.1 gcholesterol: : -fat: 0.1 gfiber: 1.8 gprotein: 0.3 gsaturatedFat: : -servingSize: -sodium: 75.7 mgsugar: 26.5 gtransFat: : -unsaturatedFat: : -
Directions Spicy Quince and Cranberry Chutney
Directions
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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.