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Cranberry Quince Chutney

November 23, 2020 Gracie Schatz

Cranberry Quince Chutney

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!

Cranberry Quince Chutney

Rated 3.2 stars by 5 users

Category

Garnish

Servings

10

Prep Time

10 minutes

Cook Time

30 minutes

The aromatic magic of quince combines with the tart, traditional cranberry to from a dream team foundation for this delightful chutney.

Author:

Gracie Schatz

Image of Cranberry Quince Chutney

Ingredients

1 cup fresh cranberries
1 large quince, peeled and diced into 1/2" cubes
1 cup sugar
1/4 cup water
1/4 cup apple cider vinegar
1 large shallot, peeled and diced
1 tsp whole mustard seeds
1/2 tsp urfa chili or red chili flakes
1" piece fresh ginger, peeled and finely chopped
1/2 tsp salt

Directions

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.

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