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Cranberry-Quince Chutney
© John Kernick

Cranberry-Quince Chutney

  • SERVINGS: Makes 6 cups

Shawn McClain says cranberries and quince need a bit of sweetness to taste their best, so he combines them with apples, raisins and sugar, as well as cider vinegar and spices, to make a tangy chutney.

  1. 1 tablespoon canola oil
  2. 1 small onion, minced
  3. 1 tablespoon minced fresh ginger
  4. 1 garlic clove, minced
  5. 1/2 teaspoon ground allspice
  6. 1 star anise pod
  7. 1 1/2 cups sugar
  8. 1 cup cider vinegar
  9. 3 quinces (8 ounces each)—peeled, cored and finely diced
  10. 1 Granny Smith apple—peeled, cored and finely diced
  11. One 12-ounce bag fresh or frozen cranberries
  12. 1/2 cup golden raisins
  1. 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.
Make Ahead The chutney can be refrigerated for up to 2 weeks.

Suggested Pairing

Pinot Noir's balance of crisp fruit, light spiciness and moderate tannins makes it very versatile—ideal with all the big flavors in this Thanksgiving menu from Shawn McClain.



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