Spicy Quince and Cranberry Chutney

Spicy Quince and Cranberry Chutney

Side Dish Sauces and Condiments Relishes Cranberry Relish

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!

Servings per recipe: 16
Calories per serving: 128
Preparation time: 15m
Total cooking time: 1h 45m


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


  • 1   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.
  • 2   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.

Nutrion facts:

Total Fat 0.1g  
    Saturated Fat 0.0g  
Cholesterol 0mg  
Sodium 76mg 3%
Potassium 94mg 3%
Total Carbohydrates 33.1g 11%
Dietary Fiber 1.8g 7%
Protein 0.3g  
Sugars 26g  
Vitamin A 42IU  
Vitamin C 11mg  
Calcium 11mg  
Iron 0mg  
Thiamin 0mg  
Niacin 0mg  
Vitamin B6 0mg  
Magnesium 5mg  
Folate 4mcg