Cranberry-Quince Chutney

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  • Ingredients
  • Instructions
  • Ingredients for Cranberry-Quince Chutney
  • 20 g Canola Oil
  • 60 g small Onion
  • 20 g minced fresh Ginger
  • 20 g Garlic clove
  • 5 g ground Allspice
  • 1 Star Anise pod
  • 200 g Sugar
  • 250 ml Cider Vinegar
  • 3 Quinces (cored, peeled, diced)
  • 1 Apple (cored, peeled, diced)
  • 360 g bag fresh or frozen Cranberries
  • 60 g golden Raisins
Directions
  1. In a large saucepan, heat the oil.
  2. Add the onion, ginger, garlic, allspice and star anise and cook over moderate heat, stirring, until the onion is softened, about 5 minutes.
  3. Add the sugar, vinegar and 1 cup of water and bring to a simmer.
  4. Add the quince, apple, cranberries and raisins and cook over low heat, stirring occasionally, until thick and jammy, about 25 minutes.
  5. Discard the star anise. Serve the chutney warm or chilled.
Source
  1. Hilton Beijing
  • Ingredients for Cranberry-Quince Chutney
  • 20 g Canola Oil
  • 60 g small Onion
  • 20 g minced fresh Ginger
  • 20 g Garlic clove
  • 5 g ground Allspice
  • 1 Star Anise pod
  • 200 g Sugar
  • 250 ml Cider Vinegar
  • 3 Quinces (cored, peeled, diced)
  • 1 Apple (cored, peeled, diced)
  • 360 g bag fresh or frozen Cranberries
  • 60 g golden Raisins
Directions
  1. In a large saucepan, heat the oil.
  2. Add the onion, ginger, garlic, allspice and star anise and cook over moderate heat, stirring, until the onion is softened, about 5 minutes.
  3. Add the sugar, vinegar and 1 cup of water and bring to a simmer.
  4. Add the quince, apple, cranberries and raisins and cook over low heat, stirring occasionally, until thick and jammy, about 25 minutes.
  5. Discard the star anise. Serve the chutney warm or chilled.
Source
  1. Hilton Beijing