Quince And Currant Chutney Recipes

QUINCE CHUTNEY

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.

SPICY QUINCE AND CRANBERRY CHUTNEY

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.

CRANBERRY QUINCE CHUTNEY

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.