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Spicy Quince and Cranberry Chutney

waterlily

"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!"
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Ingredients

1 h 45 m servings 128 cals
Original recipe yields 16 servings (4 cups)

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Directions

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  1. 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.
  2. 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


Per Serving: 128 calories; 0.1 g fat; 33.1 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 76 mg sodium. Full nutrition

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Reviews

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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!

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 kep...

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...

This is more like a jam but it is really good. I added another cup of sugar. It was a bit too tart and we do like it sweeter. Still nice and tart. Perfect for meat or squash. It yielded five hal...