Best Cranberry Quince Chutney Recipes

Cranberry Quince Chutney image

Yield Makes about 3 1/2 cups, serving 8

Number Of Ingredients 14

a 12-ounce bag fresh or unthawed frozen cranberries, picked over
1 cup quince preserves* or apple jelly (about 12 ounces)
1 red bell pepper, chopped (about 1 cup)
1/4 cup firmly packed dark brown sugar
3/4 teaspoon ground coriander seeds
1 teaspoon mustard seeds
3/4 teaspoon dried hot red pepper flakes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup raisins
1/4 cup cider vinegar
a 4-inch strip fresh lemon zest, removed with a vegetable peeler
1 medium onion, sliced (about 1 cup)
*available at specialty foods shops and some supermarkets

Steps:

In a large saucepan combine all ingredients except onion and simmer, stirring occasionally, 30 minutes. Add onion and simmer 20 minutes, or until chutney is thickened. Chutney may be made 1 week ahead and chilled, covered.
Serve chutney chilled or at room temperature.

Spicy Quince and Cranberry Chutney image

Provided by waterlily

Time 1h45m

Yield 16

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 33.1 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.3 g, Sodium 75.7 mg, Sugar 26.5 g