Lidia Bastianich's Cranberry-Quince Chutney
Tart cranberries and floral quince cook into a glossy sweet-tangy chutney for spooning alongside roasted meats, cheeses or holiday leftovers.
Prep 15 min · Cook 1 hr 5 min · Total 1 hr 50 min · Makes about 5 cups
Ingredients
- 1 pound ripe, unblemished quince
- 1 pound of fresh cranberries
- 1 cup sugar
- 1 cup white wine
- 1 cup water
Directions
- Wash the quince, then cut them into wedges from the stem end down through the blossom end. Peel them, or leave the peel in place if it is thin and unblemished. Trim away the cores and seeds, then cut each wedge crosswise into half-inch pieces about 1/3-inch thick.
- Wash the cranberries and drain them well.
- Combine the quince, sugar, wine and water in a heavy-bottomed 3- or 3-quart saucepan, and stir to mix.
- Bring the liquid to a boil, then leave the pan uncovered and cook at a steady simmer for 30 minutes. Add the cranberries and continue cooking for another 30 minutes, or longer, until the syrup is clearly thicker and large bubbles are breaking across the surface.
- Take the pan off the heat and let the chutney cool. Serve it right away, or transfer it to jars, seal them and refrigerate until you are ready to use it.