Paradise Chutney

This may be my go to recipe for cranberry sauce for the holiday season.  It is cranberry sauce 2.0. The combination of ingredients piqued my interest. There is a texture and depth of flavor that cranberries simmered alone in port with a bit of orange peel cannot achieve.

Adapted from Nigella Lawson’s delicious How To Be A Domestic Goddess

  • Quince, 1 pound
  • Apple, 1 pound
  • Cranberries 12oz
  • Dried Cranberries 8oz
  • Sugar, 2 cups
  • Clove, 4 whole
  • Cinnamon Stick, 2 whole
  • Sugar, 2 cups
  • Apple Sider Vinegar, 1 1/2 cups
  • Dried Mustard, 2 T
  • Water, 3 1/4 cups

Peel, core, and chop the quince and apple.  Reserve the peels and cores.  Combine them with the water and boil until the liquid reduces by half.  I added the cloves to this pot. I was out of cheesecloth and did not want bits of clove floating around in random jars.  The reduced liquid is strained into the chutney solving that problem.  The remaining ingredients are all added to a large pot to simmer for about an hour.  The now magenta concoction should be added to jars, sealed and sterilized.  As with all chutneys time will mellow the flavor.  I guess we’ll see how this project is doing closer to Thanksgiving.

 

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