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Cranberry Quince Chutney Recipe
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