Spicy Quince and Cranberry Chutney

Name: Spicy Quince and Cranberry Chutney
Total time: 105
Yield: 16
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

Recipe by waterlily from allrecipes.com

2 Hr. 45 Mins.

Ingredients

16 servings

•

2 cups white sugar
•

½ teaspoon ground cloves
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½ teaspoon ground allspice
•

1 teaspoon ground cinnamon
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½ teaspoon salt
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2 cups water

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1 pound quinces - peeled, cored, and diced
•

1 orange, zested
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½ cup orange juice
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2 tablespoons white wine vinegar
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3 cups fresh or frozen cranberries

Instructions

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.