Spiced Quince and Cranberry Chutney

Serves	Makes about 2.7kg (6lbs)
Prep time	30 minutes
Cook time	1 hour
Total time	1 hour, 30 minutes
Dietary	Vegetarian
Meal type	Breakfast, Condiment, Lunch, Side Dish, Snack
Misc	Gourmet, Pre-preparable, Serve Cold
Occasion	Casual Party, Christmas, Formal Party, Thanksgiving
Region	British
By author	Karen S Burns-Booth

A beautifully vibrant, aromatic and lightly spiced chutney that is perfect for the Christmas cheeseboard or charcuterie platter, as well as dolloped in to curries, stews and casseroles. Makes a perfect Christmas gift and if you have an abundance of quinces, use all quince and omit the apples, but do keep the cranberries in for colour.

Ingredients

900g (2lb) quince peeled and cored and roughly chopped (I used my Kenwood Food Processor)
900g (2lb) Bramley apples, cored and roughly chopped (I used my Kenwood Food Processor)
2 onions, peeled and finely diced (I used my Kenwood Food Processor)
900ml (11/2 pint) cider apple vinegar
250g (9oz) cranberries (fresh or frozen)
2cm (1/2 in) piece fresh root ginger, peeled and finely grated
1 tablespoon ground ginger
2 teaspoons mixed spice
1 tablespoon cardamom seeds
1 tablespoon salt
900g (2lb) light muscovado sugar

Note

A beautifully vibrant, aromatic and lightly spiced chutney that is perfect for the Christmas cheeseboard or charcuterie platter, as well as dolloped in to and on curries, stews and casseroles. Makes a perfect Christmas gift and if you have an abundance of quinces, use all quince and omit the apples, but do keep the cranberries in for colour.

Directions

Step 1	Put the quince, apples and onions into a large saucepan and then add half the vinegar and bring it all to the boil. Simmer for about 10 minutes until the fruits and onion are just soft.
Step 2	Add the remaining vinegar and ingredients. Bring back to the boil and simmer gently without the lid for about 30 minutes or until the chutney has reduced and the consistency is fairly thick – you should be able to draw a spoon over the bottom and leave a trail that doesn’t fill with liquid.
Step 3	Pour into sterilised jars, seal whilst hot and label.