Spicy Quince and Cranberry Chutney

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"Adapted from a Thanksgiving recipe collection in the LA Times Magazine section (The Right Sides, November 5,2000), 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!"
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8 servings
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Original recipe yields 8 servings



  • Prep

  • Cook

  1. In medium-sized heavy-bottomed saucepan, combine water sugar, salt and spices. Bring to a boil, stirring to dissolve sugar. Add quince and simmer over low heat until quince are tender and have turned rosy, about 4-5 minutes. Add orange juice and zest, vinegar and cranberries. Bring to boil over high heat. Stir and reduce heat to medium. Cook until cranberries burst and chutney is desired consistency. Allow to cool before serving.