SPICY QUINCE AND CRANBERRY CHUTNEY
This is a much more lively alternative to plain cranberry sauce and is one of my very favorites. I buy the quinces (membrillos) at a local Mexican grocery store. It is so worth the extra effort!
Provided by waterlily
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 1h45m
Yield 16
Number Of Ingredients 11
Steps:
- Stir the sugar, cloves, allspice, cinnamon, and salt together in a large saucepan. Stir in the water, then bring to a boil over high heat, stirring until the sugar dissolves. Add the quince, and reduce heat to low. Cook and stir until the quince have turned rose colored, 4 to 5 minutes.
- Stir in the orange zest, orange juice, vinegar, and cranberries. Bring to a boil over high heat, then reduce heat to medium-low, and cook until the cranberries have burst and the chutney has thickened, about 20 minutes. Cool completely before serving.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 33.1 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.3 g, Sodium 75.7 mg, Sugar 26.5 g
SPICY CRANBERRY CHUTNEY
This is a delicious condiment full of chunky apples and apricots, zesty ginger, chewy raisins, and, of course, tart cranberries. Wonderful served on either hot or cold turkey.
Provided by Bea Gassman
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- In a saucepan, combine apricots, brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.
- Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 25.3 g, Fat 0.1 g, Fiber 2.1 g, Protein 0.5 g, Sodium 6.2 mg, Sugar 16 g
QUINCE CHUTNEY
Quince are a fall treat, but can be hard to find. The recipe also works well substituting quince with apples and/or pears.
Categories Condiment
Number Of Ingredients 11
Steps:
- Place all ingredients into heavy bottom stockpot or dutch oven.
- Simmer and stir often to prevent scorching.
- Simmer until chutney thickens and all ingredients are incorporated.
- Remove from heat, and place in jars with lids.
- Seal jars in hot water bath and store in cool dark place.
QUINCE CHUTNEY
This chutney has a spicy bite to it. You can reduce the chilli flakes or completely omit them. If you want a really spicy chutney, increase the chilli flakes to 2 teaspoons and even drop in a couple of hot pepper halves into the quinces when they boil, the night before. Remove them before proceeding with the final steps the next day.
Provided by Lulu Witt
Time 1h45m
Yield 600g
Number Of Ingredients 12
Steps:
- The night before wanting to make the quince chutney, put the retained quince seeds (encased) in a large pan along with the cubed quince.
- Simmer the quince in the 1 cup water stated for 30 minutes. Keep the pan covered. No evaporation is desired at this point.
- The next morning remove the quince seeds, draining / squeezing them as much as possible so that all possible pectin remains with the soft quinces
- Add all the spices to the pan. Do not add the sugar, vinegar or pomegranate syrup yet
- Boil on high 5 minutes covered.
- Add sugar (and molasses/treacle/pekmez), continue to boil, removing lid
- Turn it down to a medium heat, keeping it uncovered.
- Allow the mixture to evaporate and thicken. Ultimately we want all the liquid to evaporate. Stir it every 4 or 5 minutes. It should be evaporated within 50 minutes, possibly sooner.
- At this point taste the chutney and add the vinegar and pomegranate syrup according to how much you think is necessary
- It should taste a little sour along with being sweet. Tweak it to your tastebuds. Keep stirring it until it is thick with very little liquid remaining.
- Pour into a clean glass jar. Seal and refrigerate once cool.
- Serve with curries, rice, cheese and bread, cold meat sandwiches etc.
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