Cranberry Quince Chutney

Recipe author: Gracie Schatz

A sweet and tangy preserve that captures the flavors of the season. This cranberry quince chutney blends tart cranberries, aromatic spices, and tender quince into a richly layered condiment that pairs beautifully with meats, cheeses, and grain dishes. It’s a simple way to add depth and brightness to everyday meals.

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:

1. Make Syrup: Combine the sugar and vinegar in a saucepan. Cook over medium heat until the mixture becomes syrupy.

2. Add Ingredients: Add all but ½ cup of the cranberries and quince, along with the shallots, mustard seeds, chili flakes, ginger, and salt. Simmer for 30 minutes.

3. Finish Cooking: Add the remaining quince and cook for another 10 minutes, allowing the final pieces to become tender but still hold their shape. Taste and adjust the seasoning if needed, adding more ginger for sweetness or chili for heat as desired.

4. Cool and Store: Let the chutney cool and then store it in the fridge. It keeps well for about a month.