3 quinces (8 ounces each)—peeled, cored and finely diced
1 Granny Smith apple—peeled, cored and finely diced
One 12-ounce bag fresh or frozen cranberries
1/2 cup golden raisins
How to Make It
In a large saucepan, heat the oil. Add the onion, ginger, garlic, allspice and star anise and cook over moderate heat, stirring, until the onion is softened, about 5 minutes. Add the sugar, vinegar and 1 cup of water and bring to a simmer. Add the quince, apple, cranberries and raisins and cook over low heat, stirring occasionally, until thick and jammy, about 25 minutes. Discard the star anise. Serve the chutney warm or chilled.
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