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. Chef Holiday Recipes Made Easy More Thanksgiving Recipes
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.
The chutney can be refrigerated for up to 2 weeks.
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.