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!
Ingredients
- white sugar: 2 cups
- ground cloves: 0.5 tsp
- ground allspice: 0.5 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- water: 2 cups
- quinces - peeled, cored, and: 1 pound (diced)
- orange, zested: 1 piece
- orange juice: 0.5 cup
- white wine vinegar: 2 Tbsp
- or frozen cranberries: 3 cups (fresh)
Metric Conversion
Stages of cooking
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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.
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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.
