Cranberry-Quince Chutney
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
November 2009
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Credit:
© John Kernick
Recipe Summary
Ingredients
Directions
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.