Cranberry Quince Chutney Recipe

Serves: 9 Save

Ingredients (16)

  • 24 ounces (2 bags) whole fresh cranberries
  • 2 medium quince, cored and finely diced (about 2 cups)
  • 3/4 cup dried apricots (6 ounces), minced
  • 1 1/2 cups red or white onion or a combination, finely chopped
  • 2 cups white or apple cider vinegar
  • 1 tangerine, zest & juice (1/2 cup)
  • 1 cup light brown sugar, packed
  • 2 cups white sugar
  • 2 tablespoons fresh ginger, peeled and finely grated
  • 2 garlic cloves, finely grated
  • 1 tablespoon mustard seed
  • 1 whole cinnamon stick
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/2 tsp cayenne pepper
  • 1 teaspoon salt

Directions

Learn how to make this recipe at Serious Eats