Cranberry Sauce, it's classic and it is delicious, but sometimes you need a change of pace! This chutney is generously spices with ginger and chili and creates a vibrant and surprising counter point for your Thanksgiving turkey. It is especially delicious in a leftover turkey sandwich the next day!
Combine the sugar and vinegar in a saucepan and cook until it becomes syrupy.
Add all but ½ cup of the fruit and the remaining ingredients. Simmer for a half hour. Add the remaining quince and cook for another 10 minutes. You want the final pieces of quince to be tender but keep their shape. Taste the chutney, if it is too tart, feel free to add more ginger, if it is not spicy enough, feel free to add more chili, make it your own! Keeps well in the fridge for a month.
