Quince And Currant Chutney Recipes

QUINCE AND CURRANT CHUTNEY

Quince and Currant Chutney image

Categories Sauce Berry Fruit Thanksgiving Currant Quince Spice Bon Appétit

Yield Makes 2 1/2 cups

Number Of Ingredients 13

Ingredients

1 pound quinces (about 3 medium), peeled, quartered, cored, cut into 1/3-inch cubes (about scant 4 cups)
1 1/2 cups apple cider
1 1/2 cups chopped red onion
1/2 cup apple cider vinegar
1/2 cup (packed) golden brown sugar
1/2 cup dried currants
1/4 cup minced peeled fresh ginger
2 teaspoons grated orange peel
1 whole star anise*
1 teaspoon black mustard seeds
1/2 teaspoon dried crushed red pepper
1/2 teaspoon ground cardamom
1/8 teaspoon salt

Steps:

Mix all ingredients in heavy large saucepan; bring to boil. Reduce heat to medium-low and simmer until almost all liquid is absorbed, stirring often, about 45 minutes. Discard star anise. (Can be made 4 days ahead. Cover; chill.)
*A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

SPICY QUINCE AND CRANBERRY CHUTNEY

Spicy Quince and Cranberry Chutney image

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

Ingredients

2 cups white sugar
½ teaspoon ground cloves
½ teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups water
1 pound quinces - peeled, cored, and diced
1 orange, zested
½ cup orange juice
2 tablespoons white wine vinegar
3 cups fresh or frozen cranberries

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

QUINCE CHUTNEY

Quince Chutney image

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

Ingredients

1 cup cider vinegar
1 cup sugar
1/2 cup golden raisins
3lb quince (Start with 3 pounds, then remove core and seeds, no need to peel)
3 Cloves crushed garlic, finely minced
1 bay leaf
1 large onion, finely minced
1 Knob (thumb size) fresh ginger, finely grated
1/4 Cup candied ginger, finely diced
1/2 teaspoon salt
1/2 Teaspoon pepper

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.

CRANBERRY QUINCE CHUTNEY

Cranberry Quince Chutney image

Categories Condiment/Spread Fruit Onion Side Thanksgiving Cranberry Raisin Quince Bell Pepper Gourmet

Yield Makes about 3 1/2 cups, serving 8

Number Of Ingredients 14

Ingredients

a 12-ounce bag fresh or unthawed frozen cranberries, picked over
1 cup quince preserves* or apple jelly (about 12 ounces)
1 red bell pepper, chopped (about 1 cup)
1/4 cup firmly packed dark brown sugar
3/4 teaspoon ground coriander seeds
1 teaspoon mustard seeds
3/4 teaspoon dried hot red pepper flakes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup raisins
1/4 cup cider vinegar
a 4-inch strip fresh lemon zest, removed with a vegetable peeler
1 medium onion, sliced (about 1 cup)
*available at specialty foods shops and some supermarkets

Steps:

In a large saucepan combine all ingredients except onion and simmer, stirring occasionally, 30 minutes. Add onion and simmer 20 minutes, or until chutney is thickened. Chutney may be made 1 week ahead and chilled, covered.
Serve chutney chilled or at room temperature.

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