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!
Ingredients
- 2 cups white sugar
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups water
- 1 pound quinces – peeled, cored, and diced
- 1 orange, zested
- ½ cup orange juice
- 2 tablespoons white wine vinegar
- 3 cups fresh or frozen cranberries
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 128 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium76mg | 3% |
Total Carbohydrate33g | 12% |
Dietary Fiber2g | 6% |
Total Sugars27g | |
Protein0g | |
Vitamin C12mg | 58% |
Calcium11mg | 1% |
Iron0mg | 2% |
Potassium94mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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