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Quince and cranberry chutney recipe

Quince and cranberry chutney recipe

  • Recipes
  • Dish type
  • Preserves
  • Chutney

This is a much more lively alternative to plain cranberry sauce and is one of my favourites. It is worth the extra effort and lovely to make for Christmas food gifts!

4 people made this

IngredientsServes: 16

  • 400g granulated sugar
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 500ml water
  • 450g quinces - peeled, cored and diced
  • 1 orange, zested (optional)
  • 120ml orange juice
  • 2 tablespoons white wine vinegar
  • 325g fresh or frozen cranberries

MethodPrep:15min ›Cook:30min ›Extra time:1hr cooling › Ready in:1hr45min

  1. Stir the sugar, cloves, allspice, cinnamon and salt together in a large saucepan. Stir in the water, then bring to the 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 coloured, 4 to 5 minutes.
  2. Stir in the orange zest, orange juice, vinegar and cranberries. Bring to the 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.

How to sterilise jars:

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

by love2wine

Discoved that "mystery fruit" tree in my yard is a quince tree! This is the first quince recipe I've tried and it was pretty tasty. It even received Mom's approval for Thanksgiving this year!-19 Oct 2011

by Cazuela

Delicious! Served at a traditional Thanksgiving dinner, this chutney added a spicy dimension to cranberries that complemented the turkey, gravy, and stuffing. A great way to use quince--they kept a firmness that apples probably would not. You can adjust for your personal taste by decreasing the sugar and adjusting the spices.-23 Nov 2012

All Four Burners

Last year, I started giving preserves as holiday gifts to rave reviews. It was purely out of necessity. If you recall, I went wild preserving apricots and peaches last summer in Colorado. When I returned to California, I went on a strawberry rampage, which I kept mostly hidden from you (with the exception of a single Instagram photo).

This year, however, I have become a full-blown crazy canning lady. I’m ashamed to confess how many batches of preserves I’ve made (40+) and how many jars are stored in my garage (nearly 300 — and that doesn’t include what we’re already eaten).

Now, when people have excess from their backyard fruit trees (that’s how we do in California), they contact me. Which is how I ended up with over 10 pounds of quince (or is that quinces?) from a friend’s tree. While they waited to be preserved, they filled the kitchen with an indescribable fruity floral scent.

Of course — because you may as well call me the (boring) jam lady — I initially made a batch of quince jam with ginger and black pepper, inspired by a recipe from Aimee. The gorgeous coral result was well-balanced by a gingery zing and a black pepper bite.

But this month’s Can It Up demanded something non-jammy!

Although chutney is basically jam with vinegar with the addition of spices and raisins.

That makes it different enough to qualify as not jam for my purposes! This richly spiced tangy preserve is the ultimate condiment for your holiday table. It can be served with aged cheeses or pate as an appetizer or with any roasted meat as the main course.

Do you preserve as part of your holiday gift-giving? If so, when do you start?

Rosy quince & cranberry jelly

Put the quinces, apples and cranberries in a large pan. Cover with water and bring to the boil, then turn down the heat and cook more gently for about 1 hr until the fruit is really soft.

Hang a jelly bag over a large mixing bowl, tip the fruit in and let it drip overnight – don’t be tempted to squeeze the bag, or the pulp will come through and your jelly will be murky.

The next day, measure the amount of juice you have and, for every 1ml of liquid, match with grams of the sugar (so for 500ml you’d need 500g sugar). Tip both into a preserving pan, or large pan, and bring slowly to the boil, stirring until the sugar dissolves. Increase the heat once the sugar has gone and boil until it reaches 110C on a sugar thermometer.

Skim any scum off the surface of the liquid, then stir in the rosewater. Ladle into sterilised jars (see below left), adding a bay leaf to each one, if you like, and cover with lids – or wax discs, cellophane and elastic bands.


Once your jelly is on the go, heat the oven to 160C/140C fan/gas 4 and wash your jars in hot soapy water. Stand upside down, still wet, on a baking tray and leave in the oven for 10-15 mins, then fill while still warm.

Quince & cranberry chutney

The fruits were from a tree in their garden that we planted together about seven years ago, at a time when I myself had no space for a quince tree. We put it at the bottom of the garden in a somewhat wet spot that was not suitable for an apple tree but was fine for a quince. The name of the variety is ‘Champion’ and it has grown really well and started producing fruit in its third year.

If you’ve been reading my blog for some time, you can probably guess that I had a lot to say on the subject of cooking with quince – my over-excited answer was something like: you should make membrillo! And roast them! Or poach them!

And then I remembered there’s one more beloved recipe that I make almost every year but have not share yet: quince and cranberry chutney. It combines two of my favourite seasonal fruits (though I do have to buy the cranberries) and is wonderfully spiced. In fact I always make lots so that I can give some away when we visit friends during the holidays (it is my firm belief that edible gifts are the best kind of gifts).

One of the virtues of a chutney is that it stores so well – thanks to the vinegar it won’t go bad even after you open the jar. In winter we almost always have an open jar of chutney in the fridge to eat with curries which we tend to make regularly during the colder months. But it’s also perfect with brie or blue cheese for a holiday cheese board!

Quince & cranberry chutney

only slightly adapted from Nigella Lawson: How to be a domestic Goddess

450g (1 pound) quince, peeled (save the peelings), cored and roughly chopped
800 ml (3 ¼ cup) water
450g (1 pound) cooking apples
1 medium onion, chopped
220 g (half a pound/8 ounces) fresh cranberries
140g (5 ounces) dried cranberries
375 g (2 cups) natural cane sugar
4 cloves
2 cinnamon sticks, crumbled
1 tbsp English mustard powder
juice and zest of one orange
Juice and zest of one lemon
375 ml (1 ½ cups) cider vinegar

Clean and sterilize the jars (I boil them for ten minutes). Put the peelings and cores from the quince into a pan with the water. Boil for about 10 to 15 minutes until you have about 375 ml (1 ½ cup)s remaining.

Put all the ingredients plus the strained liquid into a large pan and stir over low heat until the sugar dissolves. Then bring to the boil and cook for about one hour. Keep the pan at a gentle boil until everything thickens slightly – the resulting chutney should be soft and fairly pulpy with just pieces of quince visible. Ladle into the prepared jars. Store for 3 to 4 weeks before eating so that the taste can mellow.

Full Recipe

I’m not quite sure why I’ve suddenly got into making jams and chutneys this year but I’ve now realised how easy it is. I simply make a list of the main ingredients – a fruit or vegetable, onions, 1-2 apples, cider vinegar and sugar and then list possible ingredients – various herbs and spices, garlic, fresh ginger and dried fruit. After that what I chose depends on what I have in my herb and spice box and what fruit or vegetables are in season. This quince chutney works well with lamb and various curries.

  • Ingredients
  • 3 quinces, peeled, cored and cut into small cubes (cut quinces discolour quickly – once cut place them into water with juice of a lemon)
  • 2 apples, peeled, cored and cut into small cubes
  • 2 onions, peeled and chopped
  • ½ cup cider vinegar
  • ½ cup water (use the water the quinces have been in)
  • ½ cup sugar (increase this if you like quite a sweet chutney)
  • 1 cinnamon stick broken in half
  • 1 tsp white peppercorns
  • 1tsp ground coriander
  • 2 tsps coriander seeds
  • 2 tsps cardamom seeds (not the whole pods)
  • 1 tsp ground cardamom
  • I tsp ground ginger
  • 1 cms piece fresh ginger, peeled and finely chopped or grated
  • 1 star anise
  • 1 tsp salt
  • Handful of raisins, sultanas or dried cranberries or a mixture of any
  • Zest and juice of 2 limes


Place the quinces, apples and onions in a large pot with the vinegar, water and sugar. Bring to the boil and then simmer for about 15-20 minutes.

Add the rest of the ingredients except the lime juice. Simmer gently until the chutney thickens – this could take an hour or longer. During the last 5 minutes add the lime juice.

Bottle in sterilised jars. Try and leave it for at least a week before you start eating it.

How To Make Quince and Cranberry Jam

5 large quince fruit (species: cydonia oblonga, not: chaenomeles japonica)
3/4 lb / 350 grams of cranberries
2 1/2 lb / 1,150 grams of white sugar (use granulated sugar)
12 fl oz / 350 ml of tap water

Method - What To Do

Peel all of the quinces and roughly slice into small pieces, discarding the core and pips. Be careful with your trimming, to minimise any wastage of the fruit. Place the chopped pieces of quince into a saucepan and then cover with all of the water.

Bring the saucepan to a boil and then allow the quince pieces to simmer for roughly 30 minutes, so that they are fully softened. Rub all of the cooked quince through a sieve to create a puree, or blend the fruit in a food processor to make a smooth sauce.

Return the quince to the pan and combine with the cranberries. Simmer this mixture for 15 minutes, stirring during this time, and then take the pan from the heat, moving it to a convenient heatproof workspace. Stir in all of the sugar and keep stirring until it has completely dissolved into the juices of the quince and cranberries.

Place the saucepan back onto a medium heat and bring it to a strong simmer for 20 minutes. It is essential that you continue to stir as it simmers, every minute or two, to prevent the chance of sticking and then burning on the pan base. After 20 minutes has passed, test for jelling using the chilled saucer method. This involves spooning some of the jam onto a cold saucer (ideally from a fridge or from a freezer). Wait a minute and then examine with your finger, checking to see if it is taking on the appearance of a jelly with a skin forming on the top. If not, simmer some more and then test again, as many times as you need to until setting point comes along.

Take the saucepan off the heat and allow the mixture to cool for 15 minutes, so that it thickens up. This means that the quince pieces and cranberries will be more evenly spread through the jam when it sets, rather than floating in a hot, runnier mixture. Skim off any scum residue and then bottle in clean, sterile glass jars in the usual way, with wax paper discs, before screwing on the jar lids as tightly as possible.

What Makes My Chutneys Different?

My chutneys are made in small batches using fruits and vegetable at their peak, preserving the freshness of flavors with just the right balance of exotic spices, brown sugar, and apple cider vinegar. While some commercial chutneys have a smooth texture, mine are chock full of fruit, with a bite of fruit and a hint of spice in every spoonful.

Cardamom Hills chutneys are available for purchase online and at several Portland-area retailers including New Seasons Market, Market of Choice and others. Click here for a full list of stores carrying Cardamom Hills chutneys.

Ingredients & Method

  • 2 onions, quartered
  • 2 large fresh red chillies, deseeded
  • 100g peeled fresh root ginger
  • 3 cloves garlic, peeled
  • 1 teaspoon coriander seeds
  • a pinch of saffron strands
  • 500g caster sugar
  • 500ml white wine vinegar
  • 1 cinnamon stick
  • 2 star anise
  • 500g (prepared weight) bletted quinces, peeled, cored and cut into 1cm dice
  • 500ml unsweetened apple juice
  • 150g (prepared weight) eating apples (skin left on), cored and coarsely grated
  • 100g ready-to-eat dried apricots, cut into 1cm dice
  • sea salt and freshly cracked black pepper

Put the onion, chillies, ginger, garlic, coriander seeds and saffron into a food processor and blend together until minced and combined.

Transfer the minced mixture to a large, heavy-based saucepan, then add the sugar, vinegar, cinnamon stick, star anise and some salt and pepper. Cook over a gentle heat, stirring to dissolve the sugar, then bring to a gentle simmer over a medium heat. Cook, uncovered, for about 8 minutes or until the mixture has reduced and thickened to a syrup.

Stir in the quinces, apple juice, grated apples and dried apricots, then bring the mixture back to the boil, stirring occasionally. Cook the mixture, uncovered, over a medium heat for 30–35 minutes or until the mixture is reduced to a thick consistency, no excess liquid remains and the quinces are soft, stirring occasionally (the colour will change and become slightly orange/pink). Taste and adjust the seasoning, if necessary.

Remove the pan from the heat and leave to cool for 10 minutes, then spoon the chutney into hot, sterilised jars. Cover with vinegar-proof lids and seal. Leave to cool, then label and store in a cool, dry cupboard. Store for at least 1 week before using to allow the flavours to develop.

The unopened jars of chutney should keep well for up to 3 months. Once opened, store in the fridge and use within 1 week.

Serve this chutney with hot roast venison, pheasant, partridge or grouse, or serve it in a sandwich with cold roast pork or pulled venison shoulder. Alternatively, try serving the chutney with cheese of your choice and crackers.

Cranberry and Quince Chutney

Quince is known for pairing well with pork. But did you know it works with turkey too? Remember this recipe for when you start planning your Thanksgiving dinner.

1 tablespoon canola oil
1 small onion, minced
1 tablespoon minced fresh ginger
1 garlic clove, minced
1/2 teaspoon ground allspice
1 star anise pod
1 1/2 cups sugar
1 cup cider vinegar
3 quinces (8 ounces each)—peeled, cored and finely diced
1 Granny Smith apple—peeled, cored and finely diced
One 12-ounce bag fresh or frozen cranberries
1/2 cup golden raisins

Step In a large saucepan, heat the oil. Add the onion, ginger, garlic, allspice and star anise and cook over moderate heat, stirring, until the onion is softened, about 5 minutes. Add the sugar, vinegar and 1 cup of water and bring to a simmer. Add the quince, apple, cranberries and raisins and cook over low heat, stirring occasionally, until thick and jammy, about 25 minutes. Discard the star anise. Serve the chutney warm or chilled.

The Three Spoons

Thanksgiving is only two days away! And Open Produce is full of delicious food. This included a few packages of busted cranberries, which means we had almost 4 bags in my fridge, and a decent amount of quinces left. I fought to get those quinces into the store, and now I’m probably the only one who’s bought any. That’s okay! They’re amazing.

So, inspired by the Gourmet recipe for Cranberry, Quince and Pearl Onion Compote, I embarked upon my own cranberry sauce. Usually my dad makes an amazing cranberry sauce, so my task was to make one that was just as good, but different enough so as not to compete when we make them both in the same year.

I never write down or follow recipes, so I’ll just tell you what I did.

I washed a bag of cranberries, and peeled and sliced 2 shallots into small wedges. I was going to use 5 shallots, but they made my eyes water so I thought 5 would be way too strong.

Dice 2 quinces into centimeter-ish sized cubes, peeled and cored – put the cores with seeds aside. Tie those cores in a cheesecloth satchel with one star anise and 4 peppercorns. I wanted to put whole cloves in here, but we don’t have any, so ground cloves just went right into the water. (This may have been an advantage later to making a dark-hued syrup.)

Boil your liquid: mine started with about 1/3 cup of quince syrup that was left over after I finished eating the preserved quinces, some water (about 2 cups? I just used the jar my preserved quinces had been in), and a few generous dashes of ground cloves.

While that was heating, I peeled, cored, and diced 1 bartlett and 1 anjou pear. I would have liked to use firmer pears so they would keep their form, but I salvaged these from the store before leaving because they were destined for la poubelle.

I added the quinces and shallots to the boiling water. (Should have added sugar, too, but I forgot.) Then I added 2 Tablespoons of apple cider vinegar. I actually measured this! I’m trying to learn how to use vinegar to bring out sweeter flavors, so I looked at the Gourmet recipe for that addition. I boiled that mixture until the quinces were soft but still holding their shape well, felt like there would still be a bit of a crunch at the middle of each piece. Then I added the cranberries and pears, stirred that up, and half-covered the pot. At this point I remembered the sugar! And I threw in about a cup of it.

After about 7 minutes, when the cranberries were almost all burst and soft, I strained out the fruit from the liquid and put the liquid back into the pot, keeping the heat medium to reduce it to a syrup.

Looking at the pot, I decided it wasn’t red enough, so I pulled out another bag of cranberries and added probably another 1 1/2 cups, along with another 1/4 cup of sugar or so. I added those to the reducing syrupy liquid and boiled it briskly until it made about 2/3 cup. Then I poured this over the strained out fruit, mixed it all together, and could wait only about 5 minutes before tasting!

Yum! It was worth the tantalizing smells of cloves, then onions and fruit, then vinegar, then more fruit, and sugary syrup that filled my kitchen last night. Deanna agrees.

Watch the video: Μαρμελάδα Κυδώνι (November 2021).