Name: Cranberry-Quince Chutney
Total time: 1 h
Yield: Makes 6 cups
Ingredients: 1 tablespoon canola oil; 1 small onion (minced); 1 tablespoon minced fresh ginger; 1 garlic clove (minced); ½ teaspoon ground allspice; 1 star anise pod; 1 ½ cups sugar; 1 cup cider vinegar; 3 quinces (8 ounces each peeled, cored and finely diced); 1 Granny Smith apple (peeled, cored and finely diced); 12 ounce bag fresh or frozen cranberries; ½ cup golden raisins

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.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Cranberry-Quince Chutney

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews

All Reviews for Cranberry-Quince Chutney

Your Profile