Quince and cranberry chutney

    (4)
    1 hour 45 min

    This is a much more lively alternative to plain cranberry sauce and is one of my favourites. It is worth the extra effort and lovely to make for Christmas food gifts!


    1 person made this

    Ingredients
    Serves: 16 

    • 400g granulated sugar
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 500ml water
    • 450g quinces - peeled, cored and diced
    • 1 orange, zested (optional)
    • 120ml orange juice
    • 2 tablespoons white wine vinegar
    • 325g fresh or frozen cranberries

    Method
    Prep:15min  ›  Cook:30min  ›  Extra time:1hr cooling  ›  Ready in:1hr45min 

    1. Stir the sugar, cloves, allspice, cinnamon and salt together in a large saucepan. Stir in the water, then bring to the 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 coloured, 4 to 5 minutes.
    2. Stir in the orange zest, orange juice, vinegar and cranberries. Bring to the 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.

    How to sterilise jars:

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    7

    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!  -  19 Oct 2011  (Review from Allrecipes US | Canada)

    by
    3

    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.  -  23 Nov 2012  (Review from Allrecipes US | Canada)

    by
    0

    Waaaay too sweet and more like jam. Also a little too watery to my liking. After adding onions, more vinegar and doubling the quinces it turned out lovely (thought still on the sweet side). Very good with meat/poultry or Spanish /Italian white cheese on toast.  -  15 Nov 2016  (Review from Allrecipes US | Canada)

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