Spicy Quince and Cranberry Chutney

Ingredients and Weight:

• 2 lbs fresh cranberries, rinsed
• 1 lb quince, peeled and cored, diced
• 1 medium yellow onion, chopped
• 2 red jalapeño peppers, minced
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Preparation Time:

30 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. In a large saucepan, combine cranberries, quince, onion, jalapeño peppers, sugar, apple cider vinegar, water, cinnamon, and nutmeg.
2. Bring to a boil over medium heat. Reduce heat and simmer for 45-50 minutes, or until the cranberries and quince have softened and the chutney has thickened.
3. Remove from heat and let cool slightly.

Nutritional Information:

Per 1/4 cup serving:

• Calories: 120
• Carbohydrates: 25g
• Fat: 0g
• Protein: 0g

Dish Characteristics:

• Sweet and tangy with a hint of spice
• Chunky texture with a vibrant red-orange color
• Pairs well with roasted meats, poultry, or cheese

User Comments:

• "This chutney was a hit at Thanksgiving! It was flavorful and not too spicy."
• "I love the combination of cranberries and quince. It's a unique and delicious take on a classic recipe."
• "This recipe is easy to follow and produces a delicious chutney that can be enjoyed all year round."

Special Precautions and Tips:

• Use fresh and ripe cranberries and quince for the best flavor.
• If you prefer a spicier chutney, add more jalapeño peppers to taste.
• The chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.