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Epicurious

Cranberry Quince Chutney

4.2

(14)

Recipe information

  • Yield

    Makes about 3 1/2 cups, serving 8

Ingredients

a 12-ounce bag fresh or unthawed frozen cranberries, picked over
1 cup quince preserves* or apple jelly (about 12 ounces)
1 red bell pepper, chopped (about 1 cup)
1/4 cup firmly packed dark brown sugar
3/4 teaspoon ground coriander seeds
1 teaspoon mustard seeds
3/4 teaspoon dried hot red pepper flakes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup raisins
1/4 cup cider vinegar
a 4-inch strip fresh lemon zest, removed with a vegetable peeler
1 medium onion, sliced (about 1 cup)
*available at specialty foods shops and some supermarkets

Preparation

  1. Step 1

    In a large saucepan combine all ingredients except onion and simmer, stirring occasionally, 30 minutes. Add onion and simmer 20 minutes, or until chutney is thickened. Chutney may be made 1 week ahead and chilled, covered.

    Step 2

    Serve chutney chilled or at room temperature.

TagsChutneyCondimentCranberryBerryFruitSideDinnerDairy FreeGluten FreeVeganVegetarianEasyThanksgivingChristmasGourmet
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